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Spring pea risotto with mint: A fresh, creamy delight!

spring pea risotto with mint
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A fresh and creamy risotto made with spring peas and mint, perfect for a light meal or side dish.

  • Author: Dija
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup fresh spring peas
  • 1/2 cup white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh mint leaves, chopped
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
  3. Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
  4. Pour in the white wine and stir until it is mostly absorbed by the rice.
  5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
  6. After about 15 minutes, add the fresh spring peas and continue to cook, adding broth as needed, until the rice is creamy and al dente, about 20 minutes total.
  7. Stir in the grated Parmesan cheese and chopped mint. Season with salt and pepper to taste.
  8. Serve warm, garnished with additional mint if desired.

Notes

  • For a vegan version, omit the Parmesan cheese or use a vegan alternative.
  • Fresh peas can be substituted with frozen peas if necessary.
  • Adjust the amount of mint according to your taste preference.

Nutrition

Find it online: https://101simplyrecipes.com/spring-pea-risotto-with-mint-recipe/