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.