Brie, mint and pea risotto recipe

  • Serves 2
  • 30 mins to prepare and 20 mins to cook
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Customer recipe by Elena Abell
Added 83 months ago

Stir in a knob of butter at the end of cooking to get that glossy restaurant risotto look and taste!

Heat 1tbsp of butter in a pan, fry the chopped shallots in the butter until soft.

Add rice and cook on medium heat for 1-2 minutes. Add wine and cook until absorbed, gradually add stock for around 10-15 minutes until rice has swelled and is tender.

When rice is nearly cooked, stir in peas and cook for further 3-4 minutes adding more stock if necessary. Just before serving, take rind off brie, roughly chop and stir in to the dish until the Brie is melted.

Stir in mint to taste, season with salt and pepper and serve!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • handful frozen or fresh peas
  • 150g risotto rice
  • 1 packet of Brie (medium)
  • 1 pint chicken or vegetable stock
  • ½tsp chopped fresh mint
  • 6 shallots, chopped
  • 1tbsp butter
  • 100ml white wine

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