It’s the first of March today, which means Spring is finally here!
I bought a plant for my room because I’ve had a few since I first started university, and I hate to say it, but I’m a massive plant-killer. I don’t mean to be, but honestly, I’ve never owned a plant for more than a month because they just hate me, or I’m accidently doing something to them all which just kills them straight off… So I bought a mint plant in the hope that I could keep it alive for a while and change my evil reputation.
I thought that if I used it in some recipes I’d become more attached to the thing as well, and take care of it better, so I made a pea and mint risotto tonight! I haven’t eaten many risottos, and I’ve only made one that I actually like, there’s something about the texture that I really can’t stand, but I want to like them a lot… And because of the peas in this, it isn’t too sloppy or gooey, it actually has some substance, and it tastes really fresh and light as well, so it’s a good recipe if you’ve never tried a risotto before :)
I also took a few photos of my room because I got carried away once I’d photographed my mint plant (I’d appreciate if you guys suggested a name for him by the way, I’m thinking the more I care about the plant, the less likely I am to kill it…)
A little oil
One big tomato
Half an onion
One clove of garlic
70g of risotto rice
50ml of white wine
300ml of vegetable stock
100g of frozen peas
Small handful of fresh mint
- Heat the oven to 160 degrees Celsius and bake slices of tomato whilst the risotto’s cooking.
- Fry the onion and garlic until golden, then add the rice and wine. Cook for 4 minutes, then gradually add the stock, stirring constantly, for 10 minutes.
- Add the peas in, and mush some with a fork, and cook for a further 5 minutes. Tear up some mint and add it in as well.
- Serve with tomatoes and fresh mint.