Description
A creamy and flavorful risotto made with fresh peas and mint, perfect for a light meal.
Ingredients
Scale
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent.
- Add the Arborio rice and stir for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until it has mostly evaporated.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 15 minutes, add the fresh peas and continue to cook until the rice is creamy and al dente.
- Stir in the chopped mint and Parmesan cheese, and season with salt and pepper to taste.
- Serve warm, garnished with additional mint if desired.
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 your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg