Spring Pea and Mint Risotto
Creamy risotto with fresh peas and mint, a light and refreshing spring dish.
10 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
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh mint, chopped
- 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 and butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Add the minced garlic and Arborio rice. Stir well to coat the rice with the oil and butter, cooking for 1-2 minutes until the rice is slightly toasted.
Pour in the white wine and stir until the liquid is absorbed.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
After about 15 minutes, add the fresh peas and continue adding broth until the rice is creamy and al dente, about 5-10 more minutes.
Remove from heat and stir in the Parmesan cheese and chopped mint. Season with salt and pepper to taste.
Let the risotto rest for 2 minutes before serving. Garnish with extra mint leaves if desired.
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.
- Peas: For extra freshness, add some peas raw just before serving.
- Wine Substitute: If you don’t use wine, replace it with extra broth and a splash of lemon juice.
- Leftovers: Risotto is best served fresh, but leftovers can be reheated with a little extra broth to restore creaminess.
