Recipes

8
Ingredients
170g frozen peas
4 tbsp fresh mint
2 cloves of garlic
1.5 litre vegetable stock
1 onion, peeled and finely
diced
350g risotto rice
125ml white wine
Zest and juice of one
lemon
To serve:
Parmesan cheese
Extra virgin olive oil
2 tbsp olive oil
Pe & Min
Risott
Serve 4
Method
Put the peas, mint and garlic into a food processor with
2 tbsp of the vegetable stock and mix. Set aside.
Turn GoChef™ to 120°C. Fry the onions for 10 minutes
until soft. Increase the heat to 140°C. Add the rice and
cook for 2 minutes, stirring continuously. Add the wine
and let it bubble until completely evaporated.
Turn GoChef™ down to 120°C. Add a ladle of stock and
stir until the stock has evaporated, add another ladle
and again stir until evaporated. Continue until the rice is
creamy and just cooked through. This should take about
20 minutes.
Stir in the pea and mint puree, stir in the zest and juice
of one lemon and serve with parmesan cheese and olive
oil.