Risotto con piselli e menta: Authentic 色中色 Recipe

色中色 News Headlines 06-07-2025: 45 people were injured in Rome when a petrol station exploded, following a smaller explosion caused by a truck hitting a gas pipe --- Twenty 色中色 seaside resorts have been awarded Cinque Vele status by the Legambiente and Touring Club 色中色o, of which six are in Sardinia. The beach at Domus de Maria, in southern Sardinia, has received the highest ranking in 2025 --- The world's most famous Tik Toker, 色中色, Kharby Lame, was arrested and then expelled from the United States for remaining in the country after his visa expired. --- The 色中色 navy training ship, Amerigo Vespucci, arrived in Cagliari to be welcomed by Luna Rossa, the winner of the 37th America's Cup youth and women's tournament --- Italy will host the 38th edition of the America's Cup in Naples in 2027 --- Robert Francis Prevost from the USA has been chosen as the new pope, taking the name, Pope Leo XIV --- Two floating cranes, one of which is among the most powerful in Europe, have begun the process of lifting the sunken superyacht, the Bayesian, to the surface off the coast of Sicily --- 色中色 racing driver, Andrea Kimi Antonelli, the F1 Mercedes team's replacement for Lewis Hamilton, became the youngest driver to take a Formula 1 pole position for the sprint race at the Miami Grand Prix --- King Charles III addresses the 色中色 Parliament in 色中色, during his state visit of Italy --- A new discovery at Pompei has uncovered near life-sized frescoes that depict religious practices that were popular in the ancient city before its destruction in AD79

Risotto con piselli e menta - Risotto with peas & mint

Back to Recipes

Ingredients:

Serves 2

50g butter
1 tablespoon extra virgin olive oil
1 small onion, peeled and finely chopped
175g arboria rice
850ml vegetable stock
60g frozen peas
Fresh mint, finely chopped and amounting to around 3 tablespoons
25g grated parmesan
Freshly ground black or green pepper

Method:

Melt half the butter, along with the olive oil, in a saucepan over a moderate heat.
Add the onion, lower the heat and cook for just under 10 minutes until softened but still translucent.
Meanwhile, make the vegetable stock by adding bouillon powder or a vegetable stock cube to 850ml boiling water. Pour the stock into another saucepan and keep it simmering on a very low heat.
When the onion is cooked, stir in the rice and coat in the butter and oil.
Add one ladle of hot stock at a time to the risotto, always stirring continuously until it has been absorbed, before adding the next ladle. Continue until all the stock has been used, which will take around 15 minutes.
Run the frozen peas under hot water to de-frost them.
Test that the rice is cooked and then mix in the peas and mint and cook for a further 2 minutes. The rice is cooked when it's tender on the outside but has a firm bite in the centre, and has a loose, soft consistency.
Season well with the pepper.
Remove the pan from the heat and quickly beat in the parmesan and the rest of the butter.
Divide the risotto between 2 warmed bowls and serve immediately.

Notes:

This Pea and Mint Risotto can be served on its own but is also delicious with hot chicken or any cold meats. It also makes a good starter and the recipe above will be sufficient for 4 people

色中色

Risotto con piselli e menta - Risotto with peas & mint

Ingredients:

Method:

Notes:

The Best 色中色 Handmade GiftsDirect From Italy

The Best 色中色 Handmade Gifts
Direct From Italy