Summary

Ingredients

For the puree:

• 200 g peas, frozen or fresh
• some mint leaves
• 25 g butter

For the risotto:

• 125 g risotto rice
• 1 onion (s)
• 1 clove garlic
• 2 tablespoons oil
• 500 ml vegetable broth or chicken broth
• 25 g parmesan, freshly rated
• Salt and pepper, freshly ground
• 2 tablespoon balsamic vinegar, lighter

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Instructions

1. Finely chop the mint leaves. Blanch the peas in boiling salted water, pour through a sieve and drain well. Puree the still hot peas with approx. 25 g butter. Squeeze a small clove of garlic and stir in with finely chopped mint leaves.
2. Heat chicken or vegetable stock and keep warm. Finely dice the onion and sauté in hot oil. Do not brown in the process. Finely dice or squeeze 1 clove of garlic and stir in briefly.
3. Add the rice and cook while stirring until it is slightly translucent. Deglaze with a ladle of hot stock. Add the balsamic vinegar and simmer while stirring until the liquid is almost completely absorbed. Add the broth by ladle and bring to the boil while stirring. Use enough broth until the rice is still firm to the bite and the risotto has a creamy consistency.
4. Turn off the hotplate. Mix the pea puree and the grated Parmesan into the rice and leave to stand for a few minutes with the lid closed. Season with salt and freshly ground pepper and serve hot.
5. The amount of mint is difficult to say. It is best to start with a smaller amount, add it to the puree and, if necessary, add a little more when seasoning the risotto.
6. With a salad, the amount is enough as a main course for 2 people.