Description
A delightful and elegant risotto featuring fresh spring peas and mint, perfect for an Easter main course.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh spring peas
- 1/2 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
- After about 15 minutes, add the fresh spring peas and continue to cook until the rice is creamy and al dente, about 5 more minutes.
- Stir in the chopped mint and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and let it sit for a couple of minutes before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Fresh peas can be substituted with frozen peas if necessary.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg