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
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Open the appInstructions
Step 1
Bring vegetable broth to a simmer in a separate pot. Keep at gentle heat.
Step 2
Melt 1 tbsp butter in a heavy-bottomed pot over medium heat.
Step 3
Add diced onion. Sauté until soft and translucent, about 4 minutes.
Step 4
Add arborio rice. Stir constantly for 2 minutes until rice looks slightly opaque at edges.
Step 5
Pour in white wine. Stir until liquid is nearly absorbed, about 1 minute.
Step 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).
Step 7
Add frozen peas in the last 3 minutes of cooking. Stir gently to distribute.
Step 8
Taste rice. Grains should be creamy with a slight bite at the center.
Step 9
Remove from heat. Stir in remaining 2 tbsp butter and parmesan until melted and creamy.
Step 10
Fold in fresh mint. Taste and adjust salt and pepper.
Step 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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