Green peas and ham are a classic combination as well as peas and mint. So why not bring them together? You can skip the bacon if you want to go for a veggie version. This risotto is a favourite of mine. Fairly straight forward to make, looks vibrant on a plate and oh so good! One important tip: as soon as you add the peas to the mixture, remove immediately from the heat and mix into a puree. That’s what keep their beautiful colour and make the risotto so vibrant. The mint oil is actually mint flavoured oil; in other words, not extracted from the mint. It’s a simple way to add extra flavours to dishes and to experiment with other herbs (basil, anyone?). I usually serve this dish as a starter or a second dish right before the main course, so the portions aren’t too large.

150 gr arborio rice
450 ml hot vegetable stock
Optional: 50 gr smoked bacon rashers
1 onion
1 garlic clove
225 gr frozen green peas, completely defrosted
150 ml water
Olive oil
(Plant-based) Butter
Black pepper

Mint oil
100 ml peanut oil
25 gr mint


  1. For the risotto, heat a tablespoon of olie with a tablespoon of butter in a pan.
  2. Add the rice and stir to coat. Pour the hot stock, bring to a boil and leave to cook on low heat until the liquid has been absorbed (about 15 minutes). you don’t need to stir the rice; you might need to shake the pan from time to time in case little heaps of rice start to form.
  3. In the meantime, thinly slice the bacon. Peel and finely chop the onion and garlic.
  4. Heat a bit of oil in a pan and fry the bacon, onion and garlic until soft.
  5. Add the water and bring to a boil.
  6. Reserve 2 tablespoons of the peas for the garnish. Stir the rest in the pan, remove from the heat and blitz into a puree.
  7. Once the risotto is done stir in the pea puree, cover and leave to rest a couple of minutes.
  8. Combine the peanut oil and mint in a blender and blitz for 2 minutes.
  9. Serve the risotto on warm serving plates. Garnish with reserved peas, a drizzle of the mint oil and freshly ground black pepper.