ROTD: Vegetable Risotto

Everything you’ll need to make Vegetable Risotto

• 1 bunch fresh mint
• A pinch of sea salt
• 3 tbsp olive oil
• 2 tbsp butter
• 1 onion, finely chopped
• 1/4 cup dry white wine
• 2 cups Arborio rice
• 1 1/2 cups chicken broth
• 2 cups frozen peas
• 200 g frozen green beans
• 50 g Parmesan cheese, finely grated
• Salt
• Pepper
• Strained yogurt for serving

Instructions:

1. Crush the mint leaves in a mortar with the sea salt until a paste forms.
2. Add 1 tbsp olive oil to the mortar and continue crushing until the mixture is smooth.
3. In a small pot, heat the remaining olive oil and 1 tbsp butter until melted.
4. Sauté the chopped onion in the pot for 4-5 minutes until softened.
5. Add the rice to the pot, stirring to coat it with the oil and make it translucent, about 1-2 minutes.
6. Pour in the white wine and let it evaporate completely.
7. Once the wine has evaporated, add 1 cup of broth and stir until the rice absorbs the liquid.
8. Continue adding the broth, one cup at a time, stirring until the rice absorbs the liquid each time.
9. After 10 minutes, add the peas and green beans to the pot.
10. Continue cooking with the broth for another 10 minutes until the rice is al dente.
11. Season with salt and pepper, and remove the pot from the heat.
12. Stir in the remaining butter, Parmesan, and mint paste until well combined.
13. Serve the risotto on shallow plates, garnishing each plate with a spoonful of yogurt.
14. Let the heat from the vegetable risotto melt the yogurt into a creamy texture, finish with a sprinkle of pepper, and enjoy.