Description
A creamy and refreshing risotto made with fresh peas and mint, perfect for spring.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh peas
- 1/4 cup fresh mint leaves, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup white wine
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in Arborio rice and cook for 1-2 minutes.
- Pour in white wine and cook until absorbed.
- Add vegetable broth one ladle at a time, stirring until absorbed before adding more.
- When rice is nearly cooked, stir in peas and mint.
- Cook for another 2-3 minutes until peas are tender.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
Notes
- Use fresh peas for the best flavor.
- If fresh peas are unavailable, frozen peas can be substituted.
- Stir constantly to achieve a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pea and mint risotto, spring risotto, vegetarian risotto