Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (very finely chopped)
  • 2 cloves garlic (finely chopped)
  • 250 g risotto rice
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1 litre boiling unsalted vegetable stock (or water)
  • 1 teaspoon fresh mint (chopped )
  • 50 g grated parmesan (or vegetarian or vegan alternative or 2 tablespoons nutritional yeast)
  • 25 g unsalted butter (or dairy free spread, optional)
  • 200 g frozen peas
  • Salt and pepper (to taste)

Instruction

  • Heat the olive oil in a large, heavy-based saucepan.
  • Add the chopped onion and reduce the heat to medium-low. Cover and sweat for 10 minutes, stirring occasionally until translucent and soft.
  • Remove the lid and stir in two cloves of finely chopped garlic, continuing to cook for a minute or so.
  • Add 250g risotto rice, 1/2 teaspoon dried oregano and a bay leaf.
  • Stir until the rice is coated in oil and then add a ladleful of stock or water. Stir until the liquid has been absorbed, then add another ladleful. Continue in this way, stirring as much as you can, until you've used about 800ml of the water. This will take 15-20 minutes.
  • Taste the rice. It should be soft but with a tiny bit of bite. If it's not cooked add a further ladleful of stock or water.
  • Stir in the fresh mint, 50g grated parmesan or equivalent and 25g butter (if using) followed by 200g peas.
  • Stir over a low heat for a minute or two until the peas have warmed through. Remove the bay leaf. 
  • Take out a portion for the children and/or baby and then season well with salt and pepper. Alternatively allow adults to season their own portion at the table.