Cook the peas with a hand full of mint leaves and one whole garlic in salt water till al dente.
Drain peas, mint and garlic and keep aside 1,5 l of the water. Set aside.
Fry the spring onion, the chopped garlic and the rice in a big lump of butter. Add a bit of the vegetable stock and stir. Continue stirring always adding vegetable stock when needed.
When almost al dente add 2/3 of the peas.
Mix the remaining peas, the mint, garlic and the pea liquid in a food processor.
Continue stirring, add 1 dl vermouth, the mixed peas.
When al dente ad the chopped basil leaves, 50 gr grated parmesan and an other lump of butter. Stir to incorporate the flavours. Season with black pepper, lemon zest and maldon sea salt.
This recipe is inspired by the great “Rivercafe cook book Green”
300 gr fresh peas
1 spring onions
a hand full of mint leaves
good quality risotto rice (I prefer carnaroli type)
2 gloves of garlic
Butter
vegetable stock
a hand full of basil leaves
1 dl noilly prat vermouth
50 gr parmesan
lemon zest
maldon salt
Cook the peas with a hand full of mint leaves and one whole garlic in salt water till al dente.
Drain peas, mint and garlic and keep aside 1,5 l of the water. Set aside.
Fry the spring onion, the chopped garlic and the rice in a big lump of butter. Add a bit of the vegetable stock and stir. Continue stirring always adding vegetable stock when needed.
When almost al dente add 2/3 of the peas.
Mix the remaining peas, the mint, garlic and the pea liquid in a food processor.
Continue stirring, add 1 dl vermouth, the mixed peas.
When al dente ad the chopped basil leaves, 50 gr grated parmesan and an other lump of butter. Stir to incorporate the flavours. Season with black pepper, lemon zest and maldon sea salt.
This recipe is inspired by the great “Rivercafe cook book Green”