We love fresh peas in Spring, they taste so much better than their frozen alternative! Elli & Manos prepare theirs with mint and lemon, which makes them even more flavorful and exciting. We experimented with their peas and used them in a risotto although truth be told, we find ourselves stealing spoonfuls straight from the jar while we cook (stay tuned for more ways to enjoy this all natural veggie spread). The peas and mint risotto is a versatile dish that you can dress up or down depending on the time you have at hand.
Expect lots of compliments!
2 cups arborio rice
1 large onion, chopped
1 cup dry white wine
4 cups vegetable or chicken broth or water, warm
2 tbsp olive oil
1/2 cup grated parmesan cheese
Heat the olive oil in a non-stick pan on medium-high heat.
Add the onions and sauté until soft.
Add the arborio rice and stir until it becomes translucent.
Add the white wine and cook while stirring until it’s reduced in half.
Add a ladle of warm broth and continue to stir until it is absorbed. Add another ladle of broth and repeat. Continue this process until the rice is cooked but not over-cooked. The rice should have some firmness and be al dente.
Remove the pan from the heat and add the parmesan cheese and mix well.
Add the jar of peas & mint and mix to blend well. Serve warm.
You can garnish with a few cooked peas and some fresh mint leaves and let the compliments come your way!
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