Barber's 1833 Pea & Mint Risotto
Ingredients - Serves 3-4
50g/1¾ oz butter
6 spring onions, roughly chopped
1 garlic clove, finely chopped
300g / 10½ oz risotto rice
125ml / 4 fl oz dry white wine
750ml - 1 litre/1¼ - 1¾ pint hot vegetable stock
150g frozen peas, defrosted
125g / 4½ oz Barber 1833 Vintage Reserve Cheddar, finely grated
2 tsp chopped fresh mint
Salt and freshly ground black pepper
Pea shoots, to garnish (optional)
- Melt the butter in a large, heavy-based pan. Add the spring onions and garlic and cook for a few minutes until soft. Add the rice and stir to coat with the butter. Pour in the wine and boil until almost evaporated.
- Gradually stir in the hot stock, a ladle at a time, allowing the rice to absorb the liquid before adding more. After about 20 minutes the rice should be creamy and tender, but still retain a slight 'bite'. You may not need all the stock.
- Stir in the peas, cheese and mint. Season with salt and pepper. Leave for a minute or two until the cheese has melted, then serve immediately. Garnish with pea shoots, if using.
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