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Creamy Pea and Mint Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 77 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This creamy pea and mint risotto is a comforting and flavorful Italian-inspired dish perfect for a cozy dinner. Featuring tender Arborio rice cooked slowly in warm vegetable broth, fresh peas, aromatic mint, and a touch of Parmesan cheese, this risotto offers a delightful balance of creamy texture and fresh, vibrant flavors. The addition of lemon zest adds a subtle brightness that elevates the dish, making it a perfect vegetarian main or side.

Ingredients

Rice and Broth

  • 1 cup Arborio rice
  • 4 cups vegetable broth (kept warm)

Vegetables and Aromatics

  • 1 cup peas (fresh or frozen)
  • 1 small onion (finely diced)
  • 2 cloves garlic (minced)

Fats and Cheese

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese

Herbs and Seasonings

  • 2 tablespoons fresh mint (finely chopped)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Zest of ½ lemon

Liquids

  • ¼ cup dry white wine

Instructions

  1. Warm the broth: Heat the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process to ensure even cooking of the rice.
  2. Sauté onions: In a large, wide pan, heat the olive oil over medium heat. Add the finely diced onion and cook for 3–4 minutes until it becomes soft and translucent, releasing its sweetness.
  3. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
  4. Toast the rice: Add the Arborio rice to the pan and toast it for 1–2 minutes, stirring constantly. The grains should begin to look slightly translucent around the edges, which enhances flavor and texture.
  5. Deglaze with wine: (Optional) Pour in the dry white wine and stir until it has fully absorbed into the rice, infusing it with subtle acidity and depth.
  6. Add broth gradually: Add one ladle of warm vegetable broth to the rice, stirring gently until fully absorbed. This slow incorporation helps release the rice’s starch for a creamy risotto.
  7. Continue adding broth: Keep adding the broth one ladle at a time, allowing each addition to be absorbed before adding the next, while stirring regularly. This process should take about 15 minutes.
  8. Add peas: After about 15 minutes, stir in the peas and continue cooking with the remaining broth until the rice is creamy and al dente.
  9. Finish cooking: When the risotto reaches a creamy consistency and the rice is tender yet slightly firm to the bite (around 18–20 minutes total), remove the pan from the heat.
  10. Incorporate butter, cheese, and mint: Stir in the butter, grated Parmesan cheese, and freshly chopped mint to enrich the flavor and add creaminess.
  11. Season: Taste and season the risotto with salt and black pepper according to your preference.
  12. Rest and serve: Let the risotto rest for 1–2 minutes to meld the flavors. Add the zest of half a lemon for a bright finishing touch. Serve immediately for best texture and flavor.

Notes

  • Using warm broth is essential to ensure the rice cooks evenly and produces a creamy texture.
  • Fresh or frozen peas can be used; add them later in the cooking process to preserve their vibrant color and freshness.
  • White wine is optional but adds a pleasant acidity and depth; dry white wine like Pinot Grigio or Sauvignon Blanc works well.
  • Stirring regularly while adding broth releases the rice’s starch, critical for creating the creamy risotto texture.
  • For a richer risotto, you can add an extra tablespoon of butter or Parmesan at the end.
  • Serve the risotto immediately as it can thicken upon standing.

Find it online: https://slsrecipes.com/creamy-pea-and-mint-risotto-recipe/