Description
This Risotto with Green Peas and Mint is creamy, fresh, and perfect for spring. Arborio rice cooks slowly in savory vegetable broth, then combines with sweet peas and aromatic mint for a vibrant, vegetarian dish.
Ingredients
1 1/2 cups Arborio rice
4 cups vegetable broth, kept warm
1 cup frozen green peas
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons fresh mint, chopped
Salt and black pepper to taste
Lemon zest for garnish (optional)
Instructions
1. Heat olive oil in a large skillet and sauté onion and garlic until soft
2. Add Arborio rice and stir to coat grains for 1–2 minutes
3. Add warm vegetable broth one ladle at a time, stirring frequently until creamy
4. Stir in green peas during the last 5 minutes of cooking
5. Remove from heat and fold in butter, Parmesan, and mint
6. Season with salt and black pepper
7. Rest 1–2 minutes, garnish with mint or lemon zest before serving
Notes
Substitute Pecorino Romano for Parmesan for sharper flavor
Use olive oil and plant-based cheese for a vegan version
Add protein like grilled chicken, shrimp, or chickpeas
Stir gently to maintain creamy texture
Add a squeeze of fresh lemon juice to brighten flavors
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 20 mg