Description
Indulge in the delightful harmony of creamy Arborio rice, vibrant green peas, and refreshing mint with this Spring Pea and Mint Risotto. This dish encapsulates the essence of spring, inviting warmth and joy to your dining table. Each bite bursts with flavor, making it ideal for both casual dinners and special occasions. With its simple preparation, this risotto is a feast for the eyes and palate alike, ensuring cherished memories with every shared meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh spring peas (or frozen)
- 1/4 cup fresh mint leaves, chopped
- 4 cups low-sodium vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Zest of 1 lemon
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Sauté chopped onions and garlic until translucent.
- Add Arborio rice, stirring for about two minutes until slightly translucent.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed before adding more. Cook until rice is al dente (about 18-20 minutes).
- Fold in fresh peas and mint leaves; cook for an additional 3-5 minutes.
- Stir in Parmesan cheese and lemon zest; season with salt and pepper.
- Serve immediately while warm and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 325
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg