Spring Pea & Mint -nectarine-Risotto-- Image

October Recipe of the Month

Spring Pea & Mint Risotto

Spring is the perfect time to enjoy lighter, fresher meals. This creamy risotto makes the most of seasonal peas and gets a lift from fragrant mint. It’s simple, satisfying, and great for sharing with friends or family.

One of the joys of over 50s living at Lincoln Lifestyle is being able to slow down and enjoy the little things—like picking herbs from your own veggie patch or our community garden. Fresh mint adds brightness to this dish, but if you don’t have it on hand, parsley or thyme works just as well.

Been spending more time in the kitchen ? We’d love to hear from you. Send us your favourite recipe at info@lincolnplace.com.au for a chance to be featured as our next Recipe of the Month.

 

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Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups arborio rice
  • 4 cups hot vegetable or chicken stock
  • 1 cup frozen peas
  • Zest and juice of 1 lemon
  • ¼ cup grated parmesan (plus extra to serve)
  • Small handful fresh mint leaves, chopped
  • Salt and pepper, to taste

Method

  1. Heat olive oil in a large pan. Add onion and garlic, cooking until soft.
  2. Stir in arborio rice and cook for 1–2 minutes.
  3. Add stock a ladle at a time, stirring frequently, until absorbed before adding more (about 18–20 minutes).
  4. Stir in peas, lemon zest, and juice. Cook for 2–3 minutes until peas are tender.
  5. Remove from heat, stir through parmesan and mint. Season to taste.
  6. Serve with extra parmesan and a sprinkle of mint.

Try our recipe of the month yourself and let us know how it turns out! Send in your results to info@lincolnplace.com.au or tag us on Facebook—we’d love to see your creations!