Risotto with Peas and Mint

For the risotto with peas and mint, heat the vegetable soup and keep warm, peel and finely dice the onion and garlic.

In a wide pot, heat the olive oil, sauté the onion and garlic until translucent, add the risotto rice and butter and sauté for another 3 minutes.

Deglaze with wine and reduce completely, pour in enough soup to just cover the rice.

Cook, stirring frequently, for 20-30 minutes, adding a little liquid at a time as the rice absorbs it all.

Coarsely chop the cashews and defrost the peas. Pluck the mint leaves from the stem. Once the risotto rice is soft, stir in the Parmesan, nuts, peas and ¼ of the mint leaves.

Arrange on a warmed plate, garnish with the remaining mint leaves, drizzle with a little olive oil and sprinkle the risotto with peas and mint with a little Parmesan.

Preparation Tip:

Freshly shaved Parmeggiano Regiano tastes best over the risotto with peas and mint.

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