Using a few simple ingredients, this Nutricook recipe is one of my favourites. Try to use fresh peas as the taste and texture complements the fresh mint and lime.
Serves 4, prep time 10 minutes, cooking time 8 minutes
INGREDIENTS
2 tbsp of unsalted butter
2 shallots, diced
2 cloves garlic, minced
1½ cups Arborio rice
4 cups of vegetable stock
½ tsp salt
¼ tsp black pepper
1 tsp lime zest
¾ cup chopped fresh mint leaves
1 cup of fresh peas
Parmesan shavings to serve
METHOD
Using the sauté function on the Nutricook heat the pot.
Add butter and heat until melted. Add shallots and sauté for five minutes until softened.
Next, the garlic and rice, stir for a minute.
Add one cup of stock: stir for 3 minutes until the rice absorbs it,
then add the remaining stock and season.
Place the lid and lock with the pressure valve closed. Select manual and set to 8 minutes.
When the programme is complete, remove the lid and stir in the lime zest, mint, and peas. Leave the pot on warm for a few minutes until peas are heated.
Spoon the risotto into deep bowls, top with grated lime zest and parmesan shavings and serve.
