Description
Pea and mint risotto is a delightful dish that combines creamy Arborio rice with fresh peas and mint, creating a refreshing taste perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh peas (or frozen)
- 4 cups vegetable broth
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup Parmesan cheese, grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/2 cup white wine, 1 tablespoon butter, lemon zest, other herbs, protein (chicken, shrimp, chickpeas)
Instructions
- Prepare the broth by heating vegetable broth in a medium saucepan over low heat.
- Sauté the chopped onion in olive oil over medium heat until translucent, then add minced garlic and cook until fragrant.
- Add Arborio rice to the skillet and toast for about 2 minutes, stirring frequently.
- Gradually add warm vegetable broth, one ladleful at a time, stirring continuously until absorbed, for about 18-20 minutes.
- Incorporate fresh peas and chopped mint leaves, cooking for an additional 2-3 minutes.
- Remove from heat and stir in grated Parmesan cheese, seasoning with salt and pepper to taste.
Notes
- Keep the vegetable broth warm while cooking.
- Stir frequently to release starch and achieve creaminess.
- Add broth gradually to ensure proper absorption.
- Rice should be al dente, not overcooked.
- Consider using nutritional yeast for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Pea and Mint Risotto, Risotto Recipe, Vegetarian Risotto, Spring Recipes