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June recipe: Pea and mint risotto

18 June 2024

We provide ingredients and recipes in every holiday cottage that are inspired by the farm. This month's recipe reflects the pea harvest.

June recipe: Pea and mint risotto

At this time of year, pea-picking is underway – try our tasty pea and mint risotto recipe.


1 table spoon cooking oil (we like rapeseed oil)

2 large garlic cloves

1 onion, finely chopped

200g risotto rice

740ml vegetable stock in water

Salt and freshly ground white pepper

300g frozen peas (thawed)

33g grated Parmesan cheese

17g finely shredded mint leaves


  1. Heat the cooking oil in a large saucepan over a medium heat. Add the onion and cook until soft and see-through.
  2. Add the risotto rice and stir for a couple of minutes, making sure it doesn’t stick to the bottom of the pan.
  3. Next, add the garlic shortly after and reduce the heat so it doesn’t burn and add the stock a little at a time until rice is covered.
  4. Cover the pan and turn the heat back up, leaving to simmer for 10 minutes.
  5. When the rice is almost cooked, add the thawed peas.
  6. Add your chopped up mint and season with salt and pepper to taste.
  7. Add in plenty of parmesan, leaving some to sprinkle on top.
  8. Once the rice is sufficiently cooked, take it off the heat and plate up.
  9. Sprinkle the remaining parmesan on top and a sprig of fresh mint. Enjoy!

Did you know?

Dyson Farming produce 1.5 million bags of peas a year. Peas are harvested between Mid-June and Mid-August, so now is the perfect time to be eating them!

Peas have to be frozen within 150 minutes of entering the harvester to lock in tenderness, sweetness and nutritional value.

The oil is from oilseed rape grown across our farms. In a year we produce 1,760,000l of oil.

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