Spring Pea and Mint Risotto

Name: Spring Pea and Mint Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1 tbsp Unsalted butter; 1 Small onion, finely chopped; 2 cloves Garlic, minced; 1.5 cups Arborio rice; 6-7 cups Vegetable broth, warmed; 1 cup Fresh or frozen peas; 1/2 cup Grated Parmesan cheese, plus extra for serving; 1/4 cup Fresh mint, chopped; 2 tbsp Fresh parsley, chopped; Salt To taste; Black pepper To taste

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This vibrant Spring Pea and Mint Risotto is a celebration of seasonal ingredients. Arborio rice is slowly cooked to a perfect creamy consistency, absorbing a flavorful vegetable broth. Fresh green peas are stirred in at the end, retaining their sweet pop, while a generous amount of fresh mint adds an invigorating, herbaceous finish. It's a wonderfully elegant and wholesome vegetarian dish that truly captures the essence of spring.

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Prep Time15 min

Cook Time30 min

Servings4 servings

DifficultyMedium

Equipment

Large heavy-bottomed pot or Dutch ovenLadle

Instructions

1
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2
Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. This 'toasting' step helps the rice cook evenly and maintain its texture.
3
Pour in one ladleful (about 1/2 cup) of warm vegetable broth. Stir continuously until the liquid is almost completely absorbed by the rice. Continue adding broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.
4
Once the rice is cooked to your liking, remove the pot from the heat. Stir in the fresh or frozen peas (if using frozen, they will thaw and warm quickly in the hot risotto), grated Parmesan cheese, chopped fresh mint, and chopped fresh parsley. Stir vigorously for about a minute to ensure everything is well combined and the risotto becomes extra creamy.
5
Season with salt and black pepper to taste. If the risotto is too thick, add a splash more warm broth to reach your desired consistency. Serve immediately in warm bowls, garnished with extra Parmesan cheese and a sprig of fresh mint.

Nutrition

Calories480 kcal

Protein18g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I use other spring vegetables in this risotto?

Absolutely! Thinly sliced asparagus, fava beans, or even some baby spinach can be added with the peas for extra spring flavor and nutrition. Add asparagus or fava beans earlier, about 5-7 minutes before the risotto is done, while spinach can be stirred in at the very end.

What is the best way to ensure the risotto is creamy?

The key to creamy risotto is using Arborio rice, adding warm broth gradually, and stirring frequently. Stirring helps release the starches from the rice, creating that signature creamy texture. Also, a final vigorous stir with butter and Parmesan (known as 'mantecare') helps emulsify everything beautifully.

Can I prepare this risotto ahead of time?

Risotto is best enjoyed immediately after preparation, as it tends to lose its creamy texture and become gummy as it cools. If you must prepare it ahead, you can cook the rice about two-thirds of the way, then cool it rapidly. Reheat by adding more warm broth and stirring until it reaches the desired consistency, then add peas and mint.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.