Parmesan Pea & Mint Risotto
Indulge in the creamy delight of Parmesan Pea & Mint Risotto, where the earthiness of Arborio rice meets fresh flavors of peas and mint. Perfect for cozy nights or impressing guests.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup fresh or frozen peas
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine (optional) Adds depth of flavor
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- to taste Salt and pepper
- zest of 1 lemon (for garnish)
Instructions
Preparation
- In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer. Keep it warm over low heat as you prepare the risotto.
- In a large skillet or saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat. Once melted, add the chopped onion. Sauté for 3-4 minutes until translucent, then add the minced garlic and cook for an additional minute until fragrant.
- Add the Arborio rice to the skillet, stirring to coat the grains in the oil. Toast the rice for about 2-3 minutes.
- If using, pour in the white wine and stir continuously until absorbed.
- Start adding the warm broth, one ladleful at a time, stirring frequently for about 18-20 minutes until the rice is creamy and al dente.
- When you’ve added about half of the broth, stir in the peas and cook until just tender—around 3-5 minutes. Season with salt and pepper.
- Once the rice is cooked, stir in the remaining tablespoon of butter, Parmesan cheese, and fresh mint. Adjust seasoning if necessary.
- Spoon the risotto into bowls and garnish with lemon zest and additional mint. Serve immediately.
Notes
Stir frequently to release starches from the rice. Use warm broth to maintain cooking temperature. Be patient as good risotto takes time. Fresh ingredients elevate the dish. Options for substitutions available for dietary needs.