In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Pea, mint and green garlic risotto
Gluten-Free Friendly, Soy-Free, Vegetarian
2 Servings, 500 Calories/Serving
5–20 Minutes
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 serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 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.
*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.
*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.