Description
A creamy and vibrant risotto featuring sweet peas, fresh mint, and lemon zest. This comforting yet light dish perfectly captures the bright flavors of spring in every bite.
Ingredients
Scale
- 1½ cups Arborio rice
- 4–5 cups vegetable or chicken broth, kept warm
- 1 cup fresh peas (or frozen, thawed)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- â…“ cup freshly grated Parmesan cheese
- 2 tablespoons fresh mint leaves, chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- Warm the broth in a small saucepan and keep it hot over low heat.
- In a large pot, heat 1 tablespoon butter and olive oil over medium heat. Add onion and cook until translucent (3–4 minutes). Stir in garlic and cook for 30 seconds.
- Add Arborio rice and toast for 1–2 minutes, stirring to coat grains in oil.
- Pour in white wine (if using) and stir until fully absorbed.
- Add warm broth one ladle at a time, stirring frequently. Allow most of the liquid to absorb before adding more.
- Continue adding broth and stirring for 18–20 minutes until rice is tender but al dente and creamy.
- Stir in peas during the final 2–3 minutes of cooking.
- Remove from heat and mix in remaining butter, Parmesan cheese, mint, and lemon zest.
- Season with salt and pepper. Cover and let rest for 2 minutes before serving.
Notes
- Always use warm broth to maintain even cooking.
- Stir frequently to achieve a creamy texture.
- For a vegan version, substitute butter with olive oil and use nutritional yeast instead of Parmesan.
- Risotto should have a flowing consistency—add extra broth if it becomes too thick.
- Leftovers can be formed into patties and pan-fried for risotto cakes.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg