Pea and Mint Risotto
Creamy, vibrant risotto loaded with sweet peas and fresh mint. A classic Italian vegetarian main that feels elegant but comes together in under 40 minutes.
- Total time
- 38 min
- Servings
- 4
- Calories
- 485
- Protein
- 16g
Ingredients
- 4 cups vegetable broth
- 1.5 cups arborio rice
- ½ medium onion, finely diced
- ½ cup white wine
- 1.5 cups frozen peas
- 3 tbsp butter
- ¾ cup parmesan cheese, grated
- 3 tbsp fresh mint leaves, chopped
Instructions
- 1
Bring vegetable broth to a simmer in a separate pot. Keep at gentle heat.
- 2
Melt 1 tbsp butter in a heavy-bottomed pot over medium heat.
- 3
Add diced onion. Sauté until soft and translucent, about 4 minutes.
- 4
Add arborio rice. Stir constantly for 2 minutes until rice looks slightly opaque at edges.
- 5
Pour in white wine. Stir until liquid is nearly absorbed, about 1 minute.
- 6
Add hot broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next (12–15 minutes total).
- 7
Add frozen peas in the last 3 minutes of cooking. Stir gently to distribute.
- 8
Taste rice. Grains should be creamy with a slight bite at the center.
- 9
Remove from heat. Stir in remaining 2 tbsp butter and parmesan until melted and creamy.
- 10
Fold in fresh mint. Taste and adjust salt and pepper.
- 11
Divide among bowls and serve immediately. Drizzle with olive oil if desired.
Tools you’ll need
- heavy-bottomed pot (4-quart)
- separate saucepan or small pot
- wooden spoon
- ladle
- measuring cups
- box grater or microplane
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