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–+ servings

Pea Mint Risotto Recipe

A fresh and vibrant risotto with peas and mint.
Print Recipe
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 4 cups Vegetable broth kept warm
  • 1 cup Frozen peas thawed
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • ½ cup Parmesan cheese grated
  • ¼ cup Fresh mint chopped
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the Arborio rice and cook, stirring, for 1-2 minutes until the rice is well-coated with oil.
  3. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  4. Continue this process for about 20 minutes, or until the rice is creamy and cooked through.
  5. Stir in the peas, Parmesan cheese, and chopped mint. Season with salt and pepper to taste.
  6. Serve immediately, garnished with extra Parmesan and mint if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Risotto
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