Spring Pea and Mint Risotto
Creamy risotto with fresh peas and mint, a light and refreshing spring dish.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1/2 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh mint, chopped
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Heat the vegetable broth in a saucepan and keep it warm on low heat.
In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and Arborio rice. Stir well to coat the rice with oil and toast slightly for 1-2 minutes.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
When the rice is almost tender (about 15-20 minutes), stir in the fresh peas and continue cooking until they are bright green and tender.
Remove from heat and stir in the butter, Parmesan cheese, and chopped mint. Season with salt and pepper to taste.
Let the risotto rest for 2-3 minutes before serving to allow the flavors to meld.
Chef's Tips
- Broth Temperature: Keep the broth warm to ensure even cooking and absorption.
- Stirring: Constant stirring helps release the rice's starch, creating a creamy texture.
- Fresh Peas: If fresh peas aren’t available, frozen peas work just as well—just thaw them first.
- Mint Substitute: Basil can be used if mint is too strong for your taste.
- Resting Time: Letting the risotto rest before serving enhances its creaminess.
