Refreshing Spring Risotto

The Basic Risotto recipe that I posted a little while ago is the basis of many different types of risotto the I prepare for dinner.  One in particular is very simple and uses two additional ingredients most of which everyone has and if you don't they are very simple to get your hands on.

Make your basic risotto recipe.  When the risotto is almost done, defrost a cup of baby peas from fresh the freezer.  I usually cover them with water from a freshly boiled kettle and let them sit for a few minutes before draining and stirring through the risotto.

Don't put the peas into the risotto too soon or else they will become mushy.  I like to ensure that they are perfectly warmed through not mushy at all.

Prior to serving finely chop up your mint and stir through, saving a little for garnish.

A lovely Monday night meal to mark the start of spring!