Pea & Mint Risotto with Tracklements Traditional Mint Sauce 

Italians describe a properly cooked risotto as ‘all’onda’ (wave-like), meaning that the risotto has an almost porridge-like consistency, but individual grains are still slightly firm with a distinct ‘bite’. 

Rich and creamy, yet delightfully fresh, this Pea & Mint Risotto is perfect for a starter or a decent main course for two. 

Serves: 2 

What You’ll Need: 

  • Large knob of butter 
  • 1 small onion, finely chopped 
  • 125g Arborio risotto rice 
  • 450ml vegetable stock 
  • 125g frozen peas 
  • 1-2 tbsp Tracklements Traditional Mint Sauce 
  • Sea salt and black pepper 
  • Grated Parmesan (for mixing through, and sprinkling over the risotto) 
  • Rocket for a chef-y flourish or as a side salad 

What To Do: 

  • Melt the butter in a pan, add the onion and cook for 3 mins until soft 
  • Stir the rice into the onions to coat the grains in butter and cook for a minute more 
  • Start adding the stock a ladleful at a time, stirring often, only adding more once the liquid has been absorbed by the rice (this should take about 20 mins) 
  • If the rice is still a little hard – just add a touch more stock. 
  • As the rice becomes plump and tender, about 5 mins before the end of cooking, stir in the peas, Traditional Mint Sauce and the Parmesan (and an extra knob of butter if you’re feeling indulgent) 
  • Season to taste and serve with more grated parmesan and a rocket salad 

Tracklements Apple & Sage Jelly RRP £3.75 for 250g and Tracklements Traditional Mint Sauce RRP £2.85 for 150g is available from fine food delis and farm shops nationwide and online at 

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