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Creamy Pea and Mint Risotto

A warm, velvety risotto bursting with fresh sweet peas and fragrant mint, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice For creamy texture.
  • 4 cups vegetable broth Keep warm while cooking.
  • 1 cup fresh peas Can substitute with frozen peas.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese For flavor.
  • 2 tablespoons butter Adds creaminess.
  • 1 tablespoon olive oil
  • 1/4 cup fresh mint leaves, chopped For flavor.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on the stove while you prepare the risotto.
  2. In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Add the Arborio rice to the pan and stir for 2-3 minutes until the grains are coated with oil and lightly toasted.
  5. Add a ladle of warm vegetable broth to the rice, stirring frequently until the liquid is mostly absorbed. Repeat this process for about 15-20 minutes, until the rice is creamy and al dente.
  6. When the rice is nearly done, stir in the fresh peas and chopped mint, cooking for another 2-3 minutes.
  7. Remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
  8. Dish it out while hot, garnishing with extra mint leaves if desired.

Notes

For a delicious twist, feel free to add other herbs or veggies like asparagus or spinach. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.