Spring Pea and Mint Risotto
Celebrate the arrival of spring with this delightful Spring Pea and Mint Risotto. The combination of sweet peas and fresh mint creates a vibrant and refreshing dish that is both light and creamy. Perfect for a seasonal meal, this risotto brings a burst of freshness and color to your table.
Prep time: 10 minutesCook time: 25 minutesServes: 4
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, heated
1 cup fresh or frozen peas
1/2 cup grated Parmesan cheese
1/4 cup fresh mint leaves, chopped
Salt and pepper to taste
Lemon zest for garnish (optional)
Instructions
1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until translucent.
2. Stir in the Arborio rice and cook for 2 minutes, until the rice is lightly toasted.
3. Pour in the white wine and stir until completely absorbed by the rice.
4. Begin adding the heated vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
5. After approximately 15 minutes, when the rice is nearly cooked, add the peas and stir well.
6. Continue cooking until the rice is creamy and the peas are tender, about 5 more minutes.
7. Remove from heat and stir in the Parmesan cheese and fresh mint. Season with salt and pepper to taste.
8. Serve immediately, garnished with lemon zest if desired.
Storage
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the risotto in a saucepan over medium-low heat. Add a splash of broth or water to regain the creamy consistency, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
