Italian·vegetarian·easy

Spring Pea Risotto with Lemon and Mint

Name: Spring Pea Risotto with Lemon and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 1 cup Fresh peas; 4 cups Vegetable broth; 1, finely chopped Onion; 2 cloves, minced Garlic; 2 tbsp Olive oil; 1/2 cup, grated Parmesan cheese; 1 tbsp Lemon zest; 1/4 cup, chopped Fresh mint leaves; to taste Salt; to taste Pepper

This vibrant spring pea risotto is a creamy and refreshing dish that perfectly highlights the flavors of fresh peas, zesty lemon, and fragrant mint. It's a delightful way to enjoy seasonal ingredients in a comforting meal.

45 min(prep 15 + cook 30)

4 servings

400 kcal

4.5

Ingredients

Arborio rice1 cup
Fresh peas1 cup
Vegetable broth4 cups
Onion1, finely chopped
Garlic2 cloves, minced
Olive oil2 tbsp
Parmesan cheese1/2 cup, grated
Lemon zest1 tbsp
Fresh mint leaves1/4 cup, chopped
Saltto taste
Pepperto taste

Nutrition

400 kcalper serving

Protein20g22%

Carbs45g48%

Fat15g16%

Fiber5g5%

Sugar8g9%

Directions

1
In a saucepan, heat the vegetable broth over low heat and keep it warm.
2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are translucent.
3
Stir in the Arborio rice, allowing it to toast for about 2 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
4
When the rice is al dente and creamy, stir in the fresh peas, lemon zest, and chopped mint, cooking for an additional 2-3 minutes.
5
Remove from heat, and fold in the grated Parmesan cheese. Season with salt and pepper to taste, then serve immediately, garnished with extra mint if desired.

#risotto #spring #vegetarian #easy

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