Baby Peas
If your house is anything like mine, then someone doesn't like peas. So leave the peas out of the risotto and use baby mushrooms and green spring onions instead. Then serve this as a side dish to the entree and everyone is pleased. This pea dish is a true tribute to my maternal grandmother's kitchen. Use the smallest baby peas you can find either fresh, frozen or canned. Believe it or not but baby canned peas are delicious here.
Ingredients
- 2-3 tbsp Olive Oil
- 1-2 tbsp Butter
- 1-2 Finely Diced Shallots
- 2 tbsp Fresh Chopped Mint (or ½ tbsp dried mint)
- 1 cup Baby Peas (fresh, frozen or canned)
Instructions
- In sauté pan place Olive Oil, Butter and Shallots. When shallots are soft and translucent add Mint.
- Stir to bring out the oils and fragrance of the mint then add Baby Peas. Toss to coat and heat through.
