Teresa's Recipes
Mint and Pea Risotto
Indulge in the symphony of fresh and vibrant flavors with this Mint and Pea Risotto, a classic Italian dish known for its comfort and sophistication. The mint leaves provide a refreshing twist, while the sweet peas bring an earthy depth to the risotto. The star of this dish, Arborio rice, is carefully simmered with aromatic onions and garlic, soaking up the flavors of the rich vegetable broth and tangy white wine. With its lush green hues and enticing aroma, this risotto not only pleases the palate but also the eye, offering a gourmet dining experience right at your home.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 cup Arborio rice
- 1/2 cup White wine
- 4 cups Vegetable stock
- 1 cup Frozen peas
- 1/4 cup, finely chopped + few whole mint leaves for garnish Fresh mint leaves
- 1/2 cup, grated + extra for garnish Parmesan cheese
- To taste Salt and pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 14g
- Carbs: 64g
- Protein: 12g
- Sodium: 810mg
- Sugar: 4g
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the finely chopped onion and minced garlic to the pan, sauté until the onion becomes translucent, approximately 5 minutes.
- Add the Arborio rice to the pan, ensuring each grain is coated with the aromatic oil. Cook the rice for 2 minutes, or until it adopts a golden hue.
- Pour in the white wine, stirring continuously until the rice has absorbed the wine completely.
- Gradually add the vegetable stock, one cup at a time, stirring constantly. Wait until the liquid has been absorbed before adding the next cup of stock. This process should take about 20-25 minutes.
- Once the rice is tender and all the stock has been absorbed, stir in the frozen peas. Allow them to cook for 2 more minutes until warmed through.
- Remove the pan from the heat and blend in the finely chopped fresh mint leaves and grated Parmesan cheese. Season the risotto with salt and pepper according to your preference.
- Serve the Mint and Pea Risotto immediately, garnishing with a few whole mint leaves and an extra sprinkle of Parmesan cheese, if desired.
Tips
- For a vegan version, substitute the Parmesan cheese with nutritional yeast or vegan cheese.
- If you prefer fresh peas, feel free to use them instead of frozen peas. They might require a slightly longer cooking time.