Pack these bite-sized fresh pea and mint risotto squares into your family picnic this summer
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 100g (3½oz) frozen peas
- 100g (3½oz) fresh spinach leaves, washed
- 1 bunch of salad onions, finely chopped
- 1 tbp olive oil
- Knob of butter
- 350g (12oz) risotto rice
- 150ml (¼ pint) white wine
- 1 litre (1¾ pints) hot vegetable stock
- 90g (3oz) Parmesan cheese, finely grated
- About 20g (just over ½oz) fresh mint leaves
- 3 tbps crème fraîche
- Traybake tin, lined with Bakewell paper
- Put the peas into a large pan with the spinach and green parts of the spring onions, and cook over a medium heat, stirring until the leaves wilt. Don’t add any oil or water. It will only take a couple of minutes. Spoon out of the pan and set aside in a large jug or bowl.
- Heat the oil and butter in the pan, add the white parts of the spring onions and cook for a minute. Stir in the rice and stir-fry for another minute, then pour in the wine and allow it to bubble and be absorbed.
- Pour in the stock gradually, about 150ml (¼ pint) at a time, stirring well, until it is all almost absorbed.
- Take the pan off the heat and stir in about two-thirds of the cheese.
- Add the mint leaves and crème fraîche to the cooled peas and spinach, and blitz to a purée with a hand blender, then mix this into the rice.
- Spoon into the traybake tin. Sprinkle with the rest of the cheese and grill until browned. Leave to cool, then cut into 24 squares. Garnish with finely shredded mint leaves, if you like.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.