Dalia Pea and Mint Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

3. 3

   Stir in the dalia (broken wheat) and cook for 2-3 minutes, allowing it to toast slightly.

4. 4

   Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more.

5. 5

   Once the dalia is almost cooked, add the green peas and continue to cook until the peas are tender.

6. 6

   Stir in the grated parmesan cheese, salt, and black pepper. Mix well until the cheese is melted and the risotto is creamy.

7. 7

   Remove from heat and fold in the chopped fresh mint.

8. 8

   Serve hot, garnished with additional parmesan cheese and mint if desired.