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pea-and-mint-risotto-recipe

Pea And Mint Risotto

A fresh and creamy 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
  • 200 g frozen peas
  • 1 bunch fresh mint, chopped
  • 50 g grated Parmesan cheese (optional)
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and cook until soft.
  2. Stir in the risotto rice and cook for 1-2 minutes until the rice is coated in oil.
  3. Gradually add the vegetable stock, one ladle at a time, stirring continuously until the stock is absorbed.
  4. Continue adding stock until the rice is creamy and cooked through.
  5. Stir in the peas and cook for a few more minutes until heated through.
  6. Remove from heat and stir in the chopped mint and Parmesan cheese, if using.
  7. Season with salt and pepper to taste.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 500mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Gluten-Free, Risotto
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