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Spring Pea Mint Risotto

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A vibrant and creamy Italian risotto infused with fresh spring peas and fragrant mint, perfect for a light and refreshing meal.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth, warmed
  • 1 cup fresh or frozen peas
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh mint leaves, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until softened, about 3-4 minutes.
  2. Add Arborio rice and stir to coat with oil. Cook for 2 minutes until the edges become translucent.
  3. Pour in white wine and cook, stirring constantly, until absorbed.
  4. Begin adding warmed vegetable broth one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next.
  5. After about 15 minutes, stir in peas and continue cooking until rice is creamy and tender but still al dente, about 5 more minutes.
  6. Remove from heat and stir in butter, Parmesan cheese, and chopped mint. Season with salt and pepper to taste.
  7. Serve immediately garnished with extra mint leaves and Parmesan if desired.

Notes

For added texture, try topping the risotto with toasted pine nuts or a drizzle of lemon-infused olive oil.

Find it online: https://seasonedrecipe.com/spring-pea-mint-risotto/