Description
A delicious and creamy risotto made with fresh spring peas, fragrant mint, and rich Parmesan cheese, perfect for a springtime meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh spring peas
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh mint leaves, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the Arborio rice to the skillet, stirring to coat the grains with oil.
- Pour in a ladle of warm vegetable broth, stirring continuously until absorbed.
- Continue adding broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
- Stir in the fresh peas, chopped mint, and grated Parmesan cheese. Season with salt and pepper.
- Remove from heat and let it sit for a few minutes before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Fresh peas can be substituted with frozen peas if necessary.
- Adjust the amount of broth based on desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Creamy Spring Pea Risotto, Risotto, Spring Peas, Mint, Parmesan