Get in on this viral marvel and start spreading that buzz! Buzzy was made for all up and coming modern publishers & magazines!

Fb. In. Tw. Be.

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


  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.
  6. Note that the peas should go in raw to add crunch and sweetness to the dish. 
  7. 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.
You don't have permission to register