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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.
Save on PinterestRecipe 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
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Instructions
Tip: tap a step to mark it as done.
Blend the peas
5 minSimmer one-third of the peas in a small amount of broth for 2 minutes, then blend into a puree.
Toast the rice
5 minSauté 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.
Cook the risotto
18 minGradually 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.
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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