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pea-and-mint-risotto-recipe

Pea and Mint Risotto

A fresh and vibrant risotto with peas and mint, perfect for a light dinner.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon Olive oil
  • 1 Onion, finely chopped
  • 2 cloves Garlic, minced
  • 300 g Risotto rice
  • 1 liter Vegetable stock kept warm
  • 200 g Frozen peas thawed
  • 50 g Parmesan cheese, grated
  • 1 handful Fresh mint leaves, chopped
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the risotto rice and stir to coat the grains in the oil. Cook for 2-3 minutes until the rice is slightly translucent.
  3. Gradually add the vegetable stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is cooked and creamy.
  4. Stir in the peas, Parmesan cheese, and mint leaves. Season with salt and pepper to taste. Serve immediately.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 500mg | Potassium: 300mg | Fiber: 4g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Mint, Pea, Risotto
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