Brown Arborio Pea & Mint Risotto

Ingredients

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

  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

  • 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