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  • Writer's pictureSophie Medlin

Pea & Mint Risotto

Updated: Jun 15, 2022

Take a look at our latest recipe from the very talented Olly (@gourmetperformance)! This recipe is vegetarian and can be made gluten free and vegan too!

Serves 2.


  • 160g arborio rice

  • 5 tbsp frozen peas

  • 3 handfuls of spinach

  • Handful of mint

  • Small handful of parsley

  • 1 tbsp red wine vinegar

  • 1 tbsp olive oil

  • Juice of 1 lemon

  • 1 onion

  • 3 garlic cloves

  • 1 litre of vegetable stock (if you are coeliac, make sure you choose gluten free stock! Check ingredients if you are vegan too.)

  • 175ml dry white wine

  • 2 tbsp parmesan (or vegan substitute)

  • 1 courgette

  • Handful of pistachios (crushed)


1️. Blanch the peas (2 mins), spinach (30 secs) and parsley (30 secs) in a pan of boiling water, then drain. Squeeze the water from your spinach and add to a blender with the peas, parsley, mint, red wine vinegar, half the lemon juice, olive oil, pinch of salt & pepper and whizz! Add a splash of water if too thick.

2️. Peel the courgette into ribbons and place in a bowl with the remaining lemon juice.

3️. Fry the onion and garlic in a little olive oil for 5 mins then add the arborio rice. Stir continuously.

4️. Add the white wine until most has been absorbed and then gradually add the vegetable stock, one ladle at a time, until the rice is almost cooked - stirring continuously.

5️. Add the pea & mint mix and continue to cook until the rice is completely cooked.Stir through the parmesan.

6️. Serve with lemony courgette and crushed pistachios. Enjoy!


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