Spring pea and mint risotto from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 111) by Tieghan Gerard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • calguire on January 21, 2024

    We loved the flavor of this dish. However I was surprised by the amount of chicken broth specified in the recipe... I usually need about 4 cups (and not 2.5-3) to make risotto. As expected the rice wasn't cooked after 3 cups so I needed to heat more broth.

  • Lsblackburn1 on July 03, 2020

    Great way to use my first crop of garden peas! Loved the basil and mint in this ( I probably added extra). Did it really need the burrata on top? Probably not, but it certainly didn’t hurt.

  • Frogcake on March 15, 2019

    So fresh tasting! We loved this risotto! I couldn’t find fresh peas and could not think of using frozen peas so I used pan roasted fresh corn. This turned out to be a delicious variation!

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