Soffritto Pea Risotto Recipe with Mint and Goat’s Cheese
Italians swear by soffritto – diced onion, carrot and celery – as a flavourful base for soups, stews and hearty risotto recipes like this one.
Serves 4 Total Time 30 mins
- 6 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- 4 fresh bay leaves
- 200g frozen soffritto mix
- 400g arborio rice
- 1.5L of veg stock
- 300g frozen peas
- the zest of 2 lemons, juice of 1
- 180g sugar snap peas, sliced into strips
- 30g fresh mint, leaves, chopped
- 150g soft goat’s cheese
- Place a large pan on a medium heat and add 2 tbsp of olive oil, the garlic, bay leaves and soffritto mix – sauté for 3 mins.
- Now add the rice, giving it a good stir. Pour in the stock a little at a time, stirring continuously, making sure it’s absorbed before you add more.
- Keep doing this until you have used up all the stock and the rice is cooked but still has a little bite to it. It should take about 20 mins.
- Once the rice is cooked, season and add the frozen peas. Allow to cook for 2 mins, then fish out the bay leaves and discard.
- Remove the pan from the heat. Add the lemon juice and zest (saving some for garnishing), sugar snap peas and mint, keeping a few leaves aside for the end.
- Note that the peas should go in raw to add crunch and sweetness to the dish.
- Serve the risotto in shallow bowls. Crumble goat’s cheese over each risotto, plus a drizzle of olive oil, the extra lemon zest, mint leaves and some black pepper.