Creamy Pea & Mint Risotto With Brie

12 Ingredients

Number of servings

1.20L vegetable stock
50grams butter
1 large onion, finely chopped
2 cloves garlic, crushed
300grams arborio rice
2/3 cup dry white wine
350grams shelled peas
1/2 bunch fresh mint leaves, torn
50grams brie, diced
1 pinch salt
1 pinch black pepper
1tablespoons Parmesan cheese, freshly grated (to serve)

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Put the stock in a saucepan and bring to a very gentle simmer.

Step 2 of 4

Meanwhile, melt the butter in a saucepan, add the onion, garlic and salt and pepper and cook over a low heat, stirring occasionally, for 10 minutes until the onion is softened but not browned. Add the rice and cook, stirring, for 1 minute until all the grains are glossy. Stir in the wine, bring to the boil and continue to boil for 1-2 minutes until absorbed. Stir in the peas.

Step 3 of 4

Stir about 150 ml of the stock into the rice. Cook over a medium heat, stirring constantly, until absorbed. Continue to add the stock, a little at a time, and cook, stirring constantly, for about 20 minutes until the rice is al dente and the stock has all been absorbed.

Step 4 of 4

Remove the pan from the heat. Stir in the mint and Brie, cover and leave to stand for 5 minutes until the cheese has melted. Serve with grated Parmesan.