Mint & pea Vongole Risotto (serves 2 generously)
Just a simple risotto with fresh summer flavours from peas and mint topped with delicious salty clams. We had an evening picnic by the lake, sat by the water and enjoyed some risotto, a glass of French rosé and stared into the sunny horizon while Bella cooled off in the water. A risotto is such a lovely and easy dish, the sweet June peas and mint give it that all needed freshness that marries well with the creamy juices of the risotto and decadent vongole.
- 1 cup fresh mint, finely chopped
- 1 cup fresh peas (can use frozen too)
- 400g clams
- 2 tablespoons white wine
- 100g Arborio rice
- 1 onion finely diced
- 1 garlic finely chopped
- 350ml vegetable stock
- ½ cup grated parmesan cheese
Garnish: mint, lemon juice
Add the oil to a saucepan and sweat the onions and garlic on a medium low heat until translucent. Add the Arborio rice to the onion and stir. Add a generous drizzle of white wine and before adding any stock, let the rice absorb the wine.
Add enough stock so the rice is covered and bring to a gentle simmer. As the rice absorbs the water and begins to swell, add more of the liquid gradually. Keep doing this until the rice is cooked. Add in the fresh peas, chopped mint, parmesan and season with salt and pepper. Add in the fresh clams and let them gently for about 15minutes.
In the end, squeeze in a bit of lemon and garnish with parmesan, and mint twigs.