Pea and mint risotto with ricotta

Ingredients

For 1 serving

• Carnaroli rice80 g
• Peas120 g
• Spring onions2
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Ricotta60 g
• Mint4 g
• Lemon zest1 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

In season: April – June

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Wash the spring onions, trim the roots and the toughest green part and slice them thinly.
2. Blend a third of the peas with a ladle of hot stock until you have a smooth purée.
3. Heat the olive oil in a saucepan over medium heat and fry the spring onions for 3 minutes, until soft; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate.
4. Add the whole peas and cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; stir in the pea purée for the last 3 minutes. It is ready when the rice is al dente and creamy; taste and adjust the salt.
5. Off the heat, stir in the ricotta, the torn mint, the grated lemon zest and a grind of black pepper; rest for a minute and serve.