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Creamy Pea and Mint Risotto

A delightful dish combining creamy Arborio rice with fresh peas and invigorating mint, perfect for cozy weeknight meals or special family feasts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable broth Keep simmering while cooking
  • 1 cup fresh peas Can substitute with frozen peas
  • 1/2 cup fresh mint leaves, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated For finishing the risotto
  • 2 tablespoons olive oil For sautéing
  • Salt and pepper to taste

Method
 

Preparation
  1. In a saucepan, keep the vegetable broth on a low simmer.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
  3. Stir in the Arborio rice and cook, stirring constantly, for about 2 minutes.
  4. Ladle a cup of hot vegetable broth into the rice, stirring frequently until the liquid is nearly absorbed. Repeat this process, adding more broth one cup at a time, until the rice is al dente—about 18-20 minutes.
  5. When the rice is almost done, add the fresh peas and chopped mint. Stir well and allow it to cook for an additional 2-3 minutes.
  6. Remove from heat and stir in the grated Parmesan cheese, salt, and pepper to taste. Mix until creamy and rich.
  7. Spoon the risotto into bowls, garnishing with extra mint or cheese if desired, and dig in!

Notes

Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To reheat, add a splash of broth or water and warm gently in a saucepan over low heat, stirring often.