Fresh green mini risotto

Name: fresh green mini risotto
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 shallot shredded; 200 gram risotto rice; 600 milliliters vegetable stock hot, from tablet; 100 gram frozen pea thawed; 4 twig flat leaf parsley only the leaves; 2 twig fresh mint only the leaves; 4 tablespoon extra virgin olive oil; 40 gram grana padano cheese curled in curls

Also try this delicious fresh green mini risotto

Ingredients

1 tablespoon olive oil
1 shallot shredded
200 gram risotto rice
600 milliliters vegetable stock hot, from tablet
100 gram frozen pea thawed

4 twig flat leaf parsley only the leaves
2 twig fresh mint only the leaves
4 tablespoon extra virgin olive oil
40 gram grana padano cheese curled in curls

Kitchen Stuff

1 refractory bowl

Directions

Heat the oil and fry the shallot on low setting for a few minutes but do not let it discolour.
Add the rice and stir until all the grains are covered with a layer of oil.
Pour the hot broth with the rice little by little and boil until al dente in about 20 minutes.
Stir the peas through the rice and warm for another 2 minutes.
Grind the parsley, fresh mint and oil together finely with a hand blender and stir this last through the risotto.
Spoon in 4 deep plates, garnish with the cheese curls and add some pepper.