Food, Gifted, Sharing

Minted Pea and Bacon Risotto

When the email came in asking if I was keen for a Tatua delivery with a challenge to create an amazing recipe, I jumped at the chance! That is my jam! Cooking and Baking are things that I have always had in my life, the way I show my love! But since having kids it has gone by the wayside, because… well kids! Often it comes to the end of the day and I just can’t be bothered. The love has mostly been sucked out of my cooking but I have made the decision to get that love back. One step at a time!

The first step was this Risotto! I wanted to do a spin on Minted Peas and also Ham and Pea Soup – and this was the outcome…

Ingredients:
– 200g Frozen Peas
– 2 tbsp Olive Oil
– 2 Medium Onions – finely diced
– 4 Garlic Cloves – finely diced
-1L Chicken Stock (I used 1L of water and 1/2 a sachet of Simon Gault Chicken Stock Concentrate)
– 200g Arborio Rice (I used Sunrice)
– 200ml White Wine (I used Oyster Bay Sav – in my opinion good wine makes an amazing Risotto!)
– 15 Mint Leaves
– 6 Rashers Streaky Bacon
– 1/4 Cup Tatua Marscapone
– 1 tsp Man Grind

Method
– Put on a pot of water to boil. Once boiling add the frozen peas and cook for 2 minutes. Drain and set aside.
– Heat the oil in a frying pan on a medium heat. Gently saute the onions and garlic until translucent.
– Heat the Stock in a pot until boiling then turn off.
– Add the rice to the cooked onion/garlic mixture and cook while stirring for 1-2 minutes.
– Add the wine and stir until it has all been absorbed.
– Slowly, a ladle at a time add the stock into the rice and stir until it has been absorbed.
– While cooking out the stock and rice add the peas, mint leaves and a ladle of stock to a food processor and blitz into a smooth puree.
– Chop the bacon into small strips and fry off until crispy. Cover to keep warm.
– Once the rice has absorbed all of the remaining stock, add in the pea puree and marscapone – stir through until evenly distributed and then season with the Man Grind.
– Stir through 2/3 of the Bacon and keep aside the remaining to garnish once you have plated.
– Spoon your risotto onto a plate, top with a dollop of marscapone and sprinkle over the remaining bacon.
– Enjoy!

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