This is so much better than take-out.

This is so much better than take-out.

When I bought the berries at the garden center, they pointed out the fresh peas. They know a sucker for fresh produce when they see one, huh? I brought home a bag full to use with dinner. Now, I darn near didn’t cook dinner because I was pretty tired after making all that jam, but I didn’t want to disappoint those peas, so I came up with a simple risotto using the peas, some mint from the garden, and ghee, since I love the combination of peas, mint, and butter.

Minted Fresh Pea Risotto
makes four smallish servings, so add a salad and/or some really great crusty bread for a full meal.

  • 4 cups vegetable broth
  • 1 tbs ghee or butter
  • 1 shallot, sliced and diced
  • 1 cup Arborio rice
  • 1 cup freshly shelled peas
  • 10 fresh mint leaves, chopped
  • salt
  • 1/3 cup Romano or Parmesan cheese
  1. In a small saucepan bring the broth to a boil, and keep at a low simmer.
  2. Heat the ghee in a larger saucepan. Add the shallots and cook for 2 minutes, stirring constantly. Add the rice and toss to coat with ghee, cooking for not more than a minute.
  3. Add a few ladles of hot broth, just enough to cover the rice. Cook the rice, stirring constantly and adding broth as you go to keep the rice just covered. You can add a pinch of salt at this time to season the rice as it cooks. When you have added the last of the broth, taste a grain of the rice for doneness. If it’s good and soft, go to the next step. If not, add water as you did the broth and keep cooking until rice is fully cooked but still very wet.
  4. When rice is cooked but the risotto is still fairly wet, add the peas and mint. Cooking, stirring constantly, until mixture has the consistency of oatmeal (not soupy, but not dry). Add the grated cheese, and stir in well to combine. Add salt to taste if needed.
  5. Remove from heat and serve.
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