Mint brings all the flavour of summer to the table. Why not give this Pea and Mint Risotto a look for a dinner on a hot day. Creamy risotto with a fresh touch!
What is Risotto
Risotto is a dish that originated in northern Italy. It’s slowly cooked in broth until it reaches a creamy texture. You can add meat, seafood or any kind of vegetables you like. Typically fresh parmesan and fresh herbs are added to the risotto.
Notes about the risotto
- When cooking risottos sometimes you will need more stock and sometimes a little less. This usually depends on the type of pot you are using and how quickly the liquid is absorbing into the rice.
- I like to use a heavy bottomed stainless steel pot for making risotto and I always set the heat to medium-low once it starts to cook. This should help with the liquid being absorbed at the right temperature and the right time so you rice is cooked as well. If you get to the end and your rice is still a little hard, add more stock and reduce the heat as low as you can. This should help finish off the cooking of the rice.
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How To Make Basic Risotto
Learn How to Make Basic Risotto at home by following a few easy steps. Risotto is a classic Italian rice dish that's creamy, hearty and delicious!
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Portobello Mushroom & Spinach Risotto
A creamy and fresh Italian favourite, risotto. This dish has the heartiness of a winter meal yet fresh enough for warmer spring days. This Portobello Mushroom & Spinach Risotto will have you going back for seconds.
Check out this recipe
Creamy Broccoli Risotto
A creamy and fresh Italian favourite, risotto. This dish has the heartiness of a winter meal yet fresh enough for warmer spring days. This Creamy Broccoli Risotto will have you going back for seconds.
Check out this recipe
Pea & Mint Risotto
Mint brings all the flavour of summer to the table. Why not give this Pea and Mint Risotto a look for a dinner on a hot day. Creamy risotto with a fresh touch!
Servings: 4 servings
Calories: 582kcal
Ingredients
- 1 1/2 Cups Arborio rice short grain Italian rice
- 4 Cups vegetable stock
- 1 Cup white wine
- 1 Cup parmesan cheese fresh grated
- 1 medium onion finely diced
- 1 Cup peas
- Salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic crushed
- Small bunch of fresh chopped mint
Instructions
- In a large stainless steel pot add one tablespoon of the oil and the garlic, cook for a minute. Add the onion and cook until they soften, about 5 minutes.
- Add the remaining tablespoon of olive oil and the rice. Stir for a few minutes until you notice the edges are translucent in colour. Next add all the wine and reduce heat to medium. Cook until all the liquid has absorbed. This will probably take about 2-3 minutes. Stir while cooking so it does not stick. Once all the liquid has absorbed add about 1 cup of the stock. Stir while cooking until all the liquid has absorbed. Continue adding stock gradually as the rice cooks and the stock is absorbed into the rice. Add the peas. Reserve about 1/2 cup of stock.
- Add the cheese, remaining stock, butter, and mint Stir for a a minute or so. Remove from heat and serve immediately.
- Can be topped with extra mint and parmesan when serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Pea & Mint Risotto
Amount Per Serving (1 serving)
Calories 582
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 32mg11%
Sodium 1398mg61%
Potassium 251mg7%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 6g7%
Protein 16g32%
Vitamin A 1148IU23%
Vitamin C 17mg21%
Calcium 320mg32%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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