Sweet Pea Risotto

While searching the Internet for a Risotto recipe I finally stumbled across one that looked good. Here is the recipe, Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto I changed a few things because i found it quite salty. I also used the green onions and this wine was fantastic

1 quart sodium reduced chicken broth
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 small onion (Or one bundle of green onions)
1 cupArborio rice
1/2 cup white wine
1 cup peas, defrosted
1/2 cup grates Parmesan cheese
2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish
handful of flat-leaf parsley, chopped

Place the chicken broth in a small pot and warm it up over medium low heat
In a large pan heat the extra virgin olive oil and the butter together . When the pan is hot and add the chopped onion or green onions and cook them for 2 to 3 minutes then add the arborio rice and cook it a minute more. Add the wine and cook it all away, 1 minute Add a few ladles of the warm chicken broth to the rice and let it cook off, stir it occasionally. The Risotto will take about 22 minutes to cook. add a ladle of broth from time to time until the risotto is starchy, creamy and cooked to al dente. Add the defrosted peas about 2 minutes before serving
Add in the cheese, chopped mint and parsley just before serving.

This was a fantastic recipe the entire family loved it! I also found it really easy to make !

Enjoy!

Bon Appetit