Description
A creamy and flavorful risotto made with fresh peas and mint, perfect for a light meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1/2 cup chopped fresh mint
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- Pour in a ladle of warm vegetable broth and stir until absorbed. Continue adding broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
- Stir in the fresh peas and chopped mint during the last few minutes of cooking.
- Remove from heat and mix in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, garnished with additional mint if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Fresh peas can be substituted with frozen peas if necessary.
- Adjust the amount of mint according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Pea and Mint Risotto, Risotto Recipe, Vegetarian Risotto