Brown Arborio Pea & Mint Risotto
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Ingredients
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**Core**

- 200g brown arborio rice
- 1.5-1.7L no-salt vegetable stock
- 150g onion (1 large) or 80g shallots (2-3)
- 15g garlic (3-4 cloves)
- 30g olive oil for cooking

**Green Additions**

- 300g fresh or frozen peas
- 25g fresh mint leaves (loosely packed)
- Optional: 60g baby spinach

**Finishing**

- 15-20g nutritional yeast
- 30g olive oil or unsalted butter
- Zest of half a lemon (2g)
- Fresh black pepper to taste
- Optional: 30g pine nuts for garnish

Method
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1. **Preparation**

   - Heat stock in a separate pot, maintain at gentle simmer
   - Finely dice onion/shallots and garlic
   - Roughly chop mint leaves, reserving some for garnish
   - If using, toast pine nuts in dry pan until golden

2. **Base**

   - Heat olive oil in large, wide pot over medium heat
   - Cook onions until translucent (7-8 minutes)
   - Add garlic, cook until fragrant (1 minute)
   - Add brown arborio rice, toast for 3-4 minutes until nutty

3. **Main Cooking Process** (approximately 45 minutes)

   - Add first cup of hot stock, stir until mostly absorbed
   - Continue adding stock ½ cup at a time
   - Stir frequently, maintaining gentle simmer
   - Test rice at 40 minutes for doneness

4. **Finishing**

   - When rice is nearly done, add peas
   - Cook 3-4 minutes more
   - Remove from heat
   - Stir in nutritional yeast
   - Add finishing olive oil or butter
   - Mix in mint and lemon zest
   - Season with black pepper
   - Let rest 2 minutes before serving

Notes
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- Total cooking time: approximately 1 hour
- Servings: 4 main portions or 6 side portions
- Brown arborio requires more liquid and time than white
- Best served fresh; can be refrigerated for up to 3 days