Description
This creamy pea and mint risotto is a refreshing twist on a classic Italian dish. Made with arborio rice, fresh or frozen peas, and bright mint, it’s a perfect spring or summer meal that’s both comforting and light.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300g arborio rice
- 1 liter vegetable stock, kept warm
- 250g frozen peas
- Zest and juice of 1 lemon
- Small bunch of fresh mint leaves, chopped
- 50g grated Parmesan cheese (or vegetarian alternative)
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the arborio rice and cook for 1–2 minutes until the grains are well coated and slightly translucent.
- Begin adding the warm vegetable stock one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, or until the rice is creamy and al dente.
- Stir in the frozen peas and cook for 2–3 minutes until they are heated through.
- Add the lemon zest, lemon juice, and chopped mint. Mix well.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with extra mint or Parmesan if desired.
Notes
- Use fresh peas if they’re in season for an even fresher flavor.
- To make it vegan, substitute Parmesan with a plant-based hard cheese.
- Mint can be adjusted to taste — add more or less depending on preference.
- Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
