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Pea, mint and green garlic risotto

Pea, mint and green garlic risotto

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 500 Calories/Serving

With crisp peas, fresh mint and young green garlic, this creamy risotto dish screams ‘Spring has arrived!’ A little grated pecorino cheese adds a savory note at the end to satisfy and delight.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 2 to 3 shallots
  • 4 stalks green garlic
  • 1 cup Arborio rice
  • 1 cup vegetable stock
  • 1 cup Ecopia Farms peas
  • Small bunch mint
  • 1/4 cup pecorino cheese
  • 1/4 cup roasted hazelnuts

Nutrition per serving

40

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Sauté aromatics

Heat 1 tablespoon oil and 1 tablespoon butter in saucepan on high until oil shimmers and butter melts. While waiting:
*Peel and thinly slice shallot.
*Peel, cut off root end and thinly slice green garlic.
Sauté shallot and garlic with a pinch of salt until just soft and translucent, 3 to 5 minutes.

2

Cook risotto

Add risotto and cook until lightly toasted, 2 to 3 minutes. Stir in stock and 1 1/2 cups water. Bring to a boil, reduce to a simmer and cook until most of the water has absorbed, 20 to 22 minutes. If the mixture seems too dry, add a few tablespoons warm water. The consistency should be creamy and slightly al dente.

3

Cook peas

Once risotto has absorbed most of the liquid, stir in peas and cook until tender, 5 to 7 minutes. Meanwhile:
*Pick leaves off mint, rinse and finely chop.

4

Finish, plate

Take risotto off heat. Stir in cheese, mint and hazelnuts and season to taste with salt and pepper. Divide evenly between two shallow bowls and serve.