Fresh Pea, Mint & Lemon Risotto 💚 Recipe by Sonia
Fresh Pea, Mint & Lemon Risotto 💚 Cooking Instructions 1 Gently fry the onions in a good glug of olive oil for 5 mins or so and nice and soft. 2 Add the crushed garlic and cook for a few more minutes, then add the rice. Cook the rice in and stir it well in the oil and garlic for a few more minutes. Turn the heat up a bit then start adding your stock a ladleful at a time. Keep stirring and add more stock as soon as the last stock has been absorbed by the rice. 3 When the rice is nearly cooked, add your peas and and keep stirring and adding stock until it’s done. A few minutes before serving stir in a tbsp more of olive oil, lemon juice and zest, and fresh herbs. Season to taste with white pepper and a little salt if its needed. Serve and enjoy! 1 Gently fry the onions in a good glug of olive oil for 5 mins or so and nice and soft. 1 Gently fry the onions in a good glug of olive oil for 5 mins or so and nice and soft. 2 Add the crushed garlic and cook for a few more minutes, then add the rice. Cook the rice in and stir it well in the oil and garlic for a few more minutes. Turn the heat up a bit then start adding your stock a ladleful at a time. Keep stirring and add more stock as soon as the last stock has been absorbed by the rice. 2 Add the crushed garlic and cook for a few more minutes, then add the rice. Cook the rice in and stir it well in the oil and garlic for a few more minutes. Turn the heat up a bit then start adding your stock a ladleful at a time. Keep stirring and add more stock as soon as the last stock has been absorbed by the rice. 3 When the rice is nearly cooked, add your peas and and keep stirring and adding stock until it’s done. A few minutes before serving stir in a tbsp more of olive oil, lemon juice and zest, and fresh herbs. Season to taste with white pepper and a little salt if its needed. Serve and enjoy! 3 When the rice is nearly cooked, add your peas and and keep stirring and adding stock until it’s done. A few minutes before serving stir in a tbsp more of olive oil, lemon juice and zest, and fresh herbs. Season to taste with white pepper and a little salt if its needed. Serve and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ground beef stuffed peppers Mango Smoothie Chocolate molten lava cake 🍫🍰 Homemade Mozzarella Cheese only 2 Ingredients Easy beef & broccoli Ground beef stuffed peppers Mango Smoothie Chocolate molten lava cake 🍫🍰 Homemade Mozzarella Cheese only 2 Ingredients Easy beef & broccoli Chinese rice||cookwithamna||shaziamunir Avocado toast Dal ke pakory White sauce pasta Peanuts biscuits with jam coated Pani Puri Recipe | Gol Gappa Recipe Cream Chaat Avocado eggs Khaman cake(nylon khaman) White Biryani Chinese rice||cookwithamna||shaziamunir Avocado toast Dal ke pakory White sauce pasta Peanuts biscuits with jam coated Pani Puri Recipe | Gol Gappa Recipe Cream Chaat Avocado eggs Khaman cake(nylon khaman) White Biryani