Zesty Mint and Pea Risotto
Zesty Mint and Pea Risotto
Ingredients
For the Risotto
- 4 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1/4 cup fresh mint, finely chopped, plus more for garnish
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons unsalted butter
- 1 lemon, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Warm the vegetable broth in a small saucepan over low heat. Keep it at a gentle simmer throughout the cooking process.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped shallot and cook until softened and translucent, about 3 to 4 minutes.
⏱️ 4 min
- 3
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the Arborio rice, ensuring each grain is coated with the oil and aromatics. Toast the rice for 2 to 3 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 3 min
- 5
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2 to 3 minutes.
⏱️ 3 min
- 6
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process should take about 20 to 25 minutes. The risotto is ready when the rice is creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min
- 7
During the last 5 minutes of cooking, stir in the frozen peas and chopped fresh mint. Continue stirring until the peas are heated through and the mint is fragrant.
⏱️ 5 min
- 8
Remove the pot from the heat. Stir in the grated Parmesan cheese, unsalted butter, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Stir vigorously until the butter and cheese are fully incorporated, creating a creamy, luxurious texture.
⏱️ 2 min
- 9
Serve immediately in warm bowls, garnished with extra fresh mint and a sprinkle of additional Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Mint and Pea Risotto
Ingredients
For the Risotto
- 4 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1/4 cup fresh mint, finely chopped, plus more for garnish
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons unsalted butter
- 1 lemon, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Warm the vegetable broth in a small saucepan over low heat. Keep it at a gentle simmer throughout the cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped shallot and cook until softened and translucent, about 3 to 4 minutes.
⏱️ 4 min - 3
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the Arborio rice, ensuring each grain is coated with the oil and aromatics. Toast the rice for 2 to 3 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 3 min - 5
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2 to 3 minutes.
⏱️ 3 min - 6
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process should take about 20 to 25 minutes. The risotto is ready when the rice is creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min - 7
During the last 5 minutes of cooking, stir in the frozen peas and chopped fresh mint. Continue stirring until the peas are heated through and the mint is fragrant.
⏱️ 5 min - 8
Remove the pot from the heat. Stir in the grated Parmesan cheese, unsalted butter, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Stir vigorously until the butter and cheese are fully incorporated, creating a creamy, luxurious texture.
⏱️ 2 min - 9
Serve immediately in warm bowls, garnished with extra fresh mint and a sprinkle of additional Parmesan cheese, if desired.
⏱️ 2 min