A terrific dish with bright spring flavours and colour.
This dish serves 4 as a main and 8 as a side.
Courtesy of Amanda Riva of The Hot Plate.
Pour stock into a small saucepan and heat over low heat, keep warm while making risotto.
Melt butter with olive oil in large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the Arborio and stir for 2 minutes.
Add wine and cook, stirring until evaporated. Add 2 cups of stock and stir until evaporated. Add peas and an additional 1 cup of stock, continue to stir until evaporated. Continue adding stock and stirring until Arborio rice is al dente and creamy. Stir in goat’s cheese and mint. Season with salt and pepper.
Serve risotto as a main or side dish with an additional crumble of goat’s cheese.