Pea & Mint Risotto with Tracklements Mint Sauce
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Pea & Mint Risotto with Tracklements Mint Sauce

A rich and creamy recipe

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, Tracklements Pea & Mint Risotto is perfect for a starter or a decent main course for two.

Recipe: Pea & Mint Risotto with Tracklements Traditional Mint Sauce

Pea and Mint Risotto with Traditional Mint Sauce

Serves: 2


  • 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


  1. Melt the butter in a pan, add the onion and cook for 3 mins until soft
  2. Stir the rice into the onions to coat the grains in butter and cook for a minute more
  3. 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)
  4. If the rice is still a little hard – just add a touch more stock.
  5. 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)
  6. Season to taste and serve with more grated parmesan and a rocket salad

Tracklements Traditional Mint Sauce RRP £2.85 for 150g


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