8oz.sugar snap peastrimmed, blanched and halved (for garnish)
cracked black pepperto taste
crème fraîcheor sour cream (to serve)
Instructions
With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
Using sauté setting - melt butter, then add the onions and cook for 4 to 5 minutes until softened, stirring frequently. Add garlic and cook for about 30 seconds.
Then add the rice and cook for 1 to 2 minutes, stirring almost constantly.
Add the wine, mix well and cook for about 2 minutes (stirring frequently), until evaporated.
Pour in the stock and mix well. Lock the lid, close the vent, and cook for 4 minutes at high pressure.
Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking.
Add Parmesan and mix, then add mint paste and frozen peas and mix again. Season with 1 teaspoon of salt and pepper to taste.
Ladle into bowl and top with halved peas and crème fraîche.
Notes
Expert Tips
Avoid the temptation to precook your peas. Frozen peas are blanched before they're frozen, so they are partially cooked already. And adding room temperature peas to the finished risotto will help stop the rice from overcooking.
FAQs
Can I make the mint paste without a mortar and pestle? Yes. Add the chopped mint and salt to a food processor and run on high. Then, while running, stream in the oil and continue blending until paste is smooth.Can I use canned peas? I would not recommend using canned peas. They are fully cooked, very soft, and do not have a fresh flavor - which will take away from the final result.