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Main dishes

Pea risotto with Parmesan and mint

Creamy rice simmered in vegetable broth with green peas, finished with butter, Parmesan, and fresh mint. Serves 4 as a meatless meal.

Italian cuisine · Vegetarian · Translated from Slovak ·

Pea risotto with Parmesan and mintSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
25 min
Total time
35 min
Servings
4 servings
Difficulty
Easy
Cuisine
Italian

Pea risotto is made like a classic Italian risotto: toast the rice with onion, gradually add broth, and stir in green peas, butter, and Parmesan at the end. Blend some of the peas to give the risotto its green color and creamy texture.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Blend the peas

    5 min

    Simmer one-third of the peas in a small amount of broth for 2 minutes, then blend into a puree.

  2. Toast the rice

    5 min

    Sauté the finely chopped onion in half the butter. Add the rice and toast, stirring, for 2 minutes. Pour in the wine and let it evaporate.

  3. Cook the risotto

    18 min

    Gradually add the hot broth a ladleful at a time and cook, stirring frequently, for 16–18 minutes. Add the whole peas and pea puree during the last 5 minutes.

  4. Finish the risotto

    Remove from the heat, stir in the remaining butter and Parmesan, season with the salt, and let stand for 2 minutes. Serve sprinkled with torn mint leaves.

Tip: The finished risotto should be a little looser than you think it should be—it will thicken as it sits on the plate.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
510 kcal
Protein
16 g
Carbohydrates
77 g
of which sugars
7.0 g
Fat
13 g
of which saturates
7.6 g
Fiber
5.9 g
Salt
3.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Hráškové rizoto s parmezánom a mätou

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