Lemon, Mint and Pea Risotto

Lemon, Mint and Pea Risotto

I know I am being a bit pre-emptive but it’s pretty much hot chocolate and curl up on the couch weather…can I get a hell yeah!

Now don’t get me a wrong, I love nothing more than Summer and being able to spend it at the coast for weeks on end. Spending entire days lying in the sun with not a care in the world.  These I have such good memories of.  One thing I can not deny though is my infatuation for Winter.

Think big woolly socks and chunky knits, cuddling up on the couch with milky hot chocolates and the sound of the open fire crackling and oddly enough…the sound of the footy going on in the background.  I might come across as strange (it’s probably a bit late for that) but there is something about listening to the footy, whether it be union or league, that relaxes me.  Maybe it is because I have nice memories of my family and their friends coming over and spending cold winter nights by the fire watching the footy…or my Dad always having it on during a Sunday afternoon when I was young and ironing our school uniforms. It is hard to explain, especially when Phil Gould is not the epitome of relaxation and warm fuzzy memories.  Alas I digress.

I feel like as Summer time ends and we move into a change of season, we can really re-set and think about how we want the next few months to look like.  Now whilst I am not a New Years resolution person, as that does not do well for my perfectionism, I really enjoy “checking in” with myself every few months and re-assessing how I am going mentally, physically and emotionally.  This allows me the space to pull back in certain areas of my life that are not lighting me up from the inside and to really get inspired and jump into areas that are! For instance, the things that are lighting me up at the moment are meeting my clients face-to-face.  The things that are weighing me down is my uni work. Whilst I can’t stop going to uni, as I want my Masters degree, I am going to re-assess if I am doing things in the most time efficient way, which will open up more time for the things I love.  This for me means getting F*cking organised (wise words from Loraine Murphy, an awesome entrepreneur I listened to at a Business Chicks breakfast) and to try and procrastinate less.  Easier said than done.  I know.

So for  me in the upcoming few months my intention is to be present.  Not like on Instagram while listening to a lecture present (guilty x 1000).  Or forget I have something in the oven while I rush around doing a bajillion different things present. I think it is so easy these days to be thinking about what is happening *tonight/tomorrow/this weekend, that we get so swept up in our own thoughts and as consequence lose the very magic that is happening right. this. second.

Also on a side note, does anyone else find that when you do decide to be in the moment, the pressure and anxiousness about what you are fearing or have coming up quietly drifts away?

So that’s my intention for the coming few months.  I would love to hear from you what your intentions are and maybe we can keep each other on track?

Now for a recipe I like to put in the “I feel like something yummy for dinner but have nothing to cook and want it right now because I am starvinggggg” pile.

This lemon mint and pea risotto was a concoction of mine I created during the week when I opened the fridge and realised that I had zero, zip, zilch, nada, nothing to cook for dinner.  Using Donna Hay’s basic risotto recipe I chucked in a few ingredients I thought would give it a bit of oomph and voila!  The perfect dish for a cold and rainy evening.

Serves 4

Ingredients:

  • 50g unsalted butter
  • 1 brown onion, finely chopped
  • 2 cloves garlic, finely grates
  • 1/2 cup white wine
  • 2 cups arborio rice
  • 1.5 litres chicken stock
  • 1 1/2 cups frozen peas
  • 1 cup mint leaves, thinly sliced
  • Zest of 1 lemon
  • Parmesan cheese, finely grated

To make: 

  1. Melt half the butter in a medium saucepan over medium heat.
  2. Add the onion and garlic and cook.  Stir often to ensure the onion does not burn.  Cook for 4-5 minutes.
  3. Add the wine and cook for 2 minutes.
  4. Add the rice and cook, stirring frequently for 2 minutes.
  5. Add the stock, 1 cup at a time, until the liquid has absorbed.  Cook for about 20-25 minutes or until the liquid has absorbed.
  6. When almost ready add the peas and stir into the risotto.  Cook for 2-3 minutes until the peas warm up.
  7. To serve, top risotto with mint leaves and lemon rind.  Add a generous sprinkle of parmesan.
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