Creamy Pea and Mint Risotto Recipe

Risotto with Peas and Mint

Category: Main Courses
Servings: 4
Ingredients:

Instructions:

1. Prepare the peas: Start by finely chopping the onion. In a large pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add half of the chopped onion and sauté it until golden brown. Add the peas and cook them gently, adding a ladle of vegetable broth to help them soften.

2. Make the pea-mint puree: While the peas cook, take half of the cooked peas and place them in a blender or food processor. Add five mint leaves and blend until smooth. If the mixture is too thick, feel free to add a bit more vegetable broth to reach a creamy consistency.

3. Prepare the risotto: In a separate large pan, heat the remaining tablespoon of olive oil over low heat. Add the rest of the onion and sauté until soft. Once soft, add the Carnaroli rice and toast it gently for a few seconds. Pour in the dry white wine and let it evaporate completely.

4. Cook the risotto: Gradually add the vegetable broth to the rice, one ladle at a time, stirring constantly. Once the rice has absorbed the liquid, add the pea-mint puree and continue to stir until the rice is creamy and fully cooked.

5. Finish the risotto: Once the rice has cooked to your desired consistency (it should be al dente), turn off the heat. Stir in the Grana Padano cheese and mix until the risotto becomes creamy. Finally, fold in the remaining whole peas for extra texture.

6. Serve: Plate your risotto, adding a few fresh mint leaves on top for garnish. Enjoy this vibrant, flavorful dish!

Nutritional Information (per serving):

This Risotto with Peas and Mint is a light yet creamy dish, perfect for spring and summer meals. The combination of fresh mint and sweet peas makes it a delightful option for any occasion. It pairs beautifully with a crisp white wine and offers a satisfying vegetarian option for a main course.