Spring Pea and Mint Risotto

Spring Pea and Mint Risotto is a vibrant dish that embraces seasonal flavors. This creamy Italian risotto features fresh peas and aromatic mint, offering a light and refreshing taste profile. The risotto’s creamy texture, with bright green peas and aromatic mint, creates a delightful option for a spring meal. It’s an excellent choice for a vegetarian main course or as a side dish that pairs well with various proteins.

Ingredients

• 1 1/2 cup arborio rice
• 4 cups vegetable broth
• 1 cup frozen peas
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup white wine
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 4 Tbsp butter

Instructions

1. Heat the vegetable broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
3. Add the shallot and garlic; sauté for 2-3 minutes until softened.
4. Add the arborio rice; stir until the rice is lightly toasted, about 2 minutes.
5. Pour in the white wine; cook until the wine has been absorbed by the rice.
6. Add a ladle of warm broth to the rice; stir frequently until the liquid is absorbed.
7. Continue adding broth one ladle at a time, stirring constantly until the rice is creamy and cooked al dente, about 18-20 minutes.
8. Stir in the frozen peas, Parmesan cheese, and remaining butter until the peas are cooked and the butter has melted.
9. Remove from heat; gently fold in the chopped mint leaves.
10. Season with salt and pepper, if desired.
11. Serve hot, garnished with extra Parmesan and mint leaves.

Keywords: Creamy, Refreshing, Spring, Light, Italian

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