Cannabis-Infused “Emerald Pea & Mint Risotto with Seared Scallops”
Fresh peas and mint are classic spring ingredients across Ireland and the UK, often paired in soups and sides when markets begin to turn green again. This refined risotto builds on that seasonal tradition, creating a naturally emerald base that’s creamy, vibrant, and elegant. Perfectly seared scallops crown the dish for contrast and depth, while the cannabis infusion is folded into a measured mint butter finish to preserve both potency and flavor.
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A Note on Dosing
This recipe serves 4 plates.
Using 1.5g of 15% THC flower:
~55mg THC total (infused into mint butter)
~12–14mg per plate
For lighter servings:
• 1g flower → ~8–9mg per plate
• 2g flower → ~16–18mg per plate
All cannabis is infused into the finishing butter for consistent distribution.
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Step 1: Cannabis-Infused Butter
Ingredients
• 1.5g cannabis flower
• 1/2 cup unsalted butter
Decarboxylation
Preheat oven to 225°F (107°C).
Bake finely ground cannabis for 35–40 minutes. Cool completely.
Infusion
Melt butter over low heat (160–180°F).
Add decarboxylated cannabis.
Maintain low heat for 2 hours.
Strain thoroughly and chill until needed.
This butter contains the full THC content.
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Step 2: Pea & Mint Risotto (Non-Infused)
Ingredients
• 1 1/2 cups Arborio rice
• 4 cups warm vegetable stock
• 1/2 cup dry white wine
• 1 cup fresh or frozen peas
• 1/4 cup finely chopped fresh mint
• 1/2 cup grated Parmesan
• 1 small shallot, minced
• 2 tablespoons olive oil
• Salt
• White pepper
Method
Sauté shallot in olive oil until translucent.
Add rice and toast lightly.
Deglaze with wine.
Add stock gradually, stirring constantly.
When rice is nearly tender, fold in peas.
Cook until creamy but slightly al dente.
Stir in Parmesan and mint.
Remove from heat.
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Step 3: Seared Scallops
Ingredients
• 12 large sea scallops
• Salt
• Black pepper
• Neutral oil
Pat scallops completely dry.
Season lightly.
Sear in hot pan 1.5–2 minutes per side until golden crust forms.
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Step 4: Finish & Plate
Melt a measured portion of cannabis-infused butter.
Fold evenly into finished risotto.
Spoon risotto onto plates.
Top with 3 scallops per serving.
Finish with:
• Extra mint
• Lemon zest
• Flaky sea salt
Do not cook the infused butter after adding.
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Flavor Profile
• Creamy rice texture
• Sweet fresh peas
• Bright mint lift
• Golden seared scallops
• Balanced herbal undertone
Refined, vibrant, and spring-forward.
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Packaging & Dosing Guidance
Per plate: ~12–14mg THC
Label clearly:
“CANNABIS-INFUSED EMERALD PEA & MINT RISOTTO”
THC per plate
Date prepared
“Start with half and wait 90 minutes before consuming more.”
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Safety & Storage
⚠️ Approximately 55mg THC total in infused butter
⚠️ Mix evenly for dosing consistency
⚠️ Clearly label infused components
⚠️ Do not drive after consuming
Storage:
Refrigerate up to 2 days
Reheat gently and add a splash of stock if needed