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    Home ยป Savoury bake recipes

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    Pea and mint risotto

    Jump to Recipe

    This simple pea and mint risotto is perfect for spring and takes less than half an hour to make.

    Side on shot of a bowl of pea and mint risotto with an additional plate in the background.

    It's made with arborio rice, flavoured with butter, stock, garlic and parmesan and brightened with fresh mint, garden peas and sugar snap peas.

    There's no need for any special skills or ingredients, and the combination of flavours is utterly divine, with everything balancing perfectly without overwhelming the other delicate flavours in the dish.

    Fork going into a bowl of the pea and mint risotto.

    In the recipe below, you'll find full instructions, plus plenty of step-by-step images to help you along the way. I've also included a trick you can use to keep your veggies beautifully bright green, so that the final dish looks as fresh as it tastes.

    Here's how to make the gorgeous pea and mint risotto.

    Ingredients

    For the mint paste

    • 10 g (⅔ cups) fresh mint leaves
    • 1 tbsp olive oil

    For the risotto

    • 1 large onion finely chopped
    • 2 cloves garlic
    • 200 g (1⅓ cups) fresh peas
    • 100 g (3.5 oz) sugar snap peas sliced diagonally into three
    • 10 g (2 tbsp) Parmesan or vegetarian hard cheese alternative finely grated
    • 1 vegetable stock (bouillon) cube gluten free if required, made up in 1 litre (6 cups) of boiling water
    • 90 g (6 tbsp) unsalted butter
    • 200 g (1 cup) arborio rice
    • salt and black pepper to taste

    To garnish

    • 1 lemon
    • 100 g (⅓ cup) crème fraîche
    • 100 g (3.5 oz) fresh watercress any hard stalks removed

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Grater
    • Saucepan
    • Small mixing bowl
    • Large mixing bowl
    • Colander
    • Large saucepan
    • Wooden spoon

    Instructions

    Make the mint paste

    Place the mint and 1/2 tsp salt in a mortar.

    Overhead shot of salt and mint in a mortar.

    Pound into a coarse paste. You can use a food processor instead, if you have a small bowl fitting.

    Overhead shot of the salt and mint having been combined together to create the mint paste.

    Add the olive oil and mix. 

    Overhead shot of the mint paste.

    Cook the vegetables

    Get a bowl of very cold water ready.

    Bring a medium saucepan of salted water to bring to a boil. Add the peas and sugar snaps, cook for 1-2 minutes. 

    Overhead shot of peas in a pan with water.

    Drain and plunge straight into the cold water. Drain again once the veggies are cold. This will keep them vibrant green. 

    Make the risotto

    Melt the butter in a medium saucepan on low heat. 

    Overhead shot of butter in a pan.

    Add the onion.

    Overhead shot of some of the ingredients reqired for the pea and mint risotto in a pan.

    Sweat for 3 minutes until translucent.

    Overhead shot of the onions and butter having been simmering for 3 minutes on the hob.

    Add the garlic, rice and a pinch of salt and pepper.

    Stir for one minute until glossy.

    Overhead shot of some of the ingredients for the pea and mint risotto in a pan.

    Add a ladleful of the stock, stir and bring to the boil then turn down to a low simmer. It’s important it doesn’t boil as you want the stock to be absorbed by the rice, rather than evaporate.

    Overhead shot of some of the ingredients for the pea and mint risotto in a pan.

    Stir until the liquid is absorbed.

    Overhead shot of some of the ingredients for the pea and mint risotto in a pan.

    Add another ladleful and repeat this process until the rice is tender. This should take about 20 minutes and you may not need all of the stock.

    Overhead shot of some of the ingredients for the pea and mint risotto in a pan.

    When you’re happy with the texture of your rice, add the peas and sugar snap peas, mint paste and grated parmesan to the risotto.

    Overhead shot of the peas, mint paste and cheese being added to the pan of ingredients.

    Mix through. If the risotto is too thick, add a little hot water or remaining stock. 

    Overhead shot of the finished pea and mint risotto.

    Season to taste with salt and pepper.

    Serve

    Serve the risotto to bowls.

    Side on shot of a plate of pea and mint risotto.

    Top with a squeeze of lemon, dollop of crème fraîche, and scattering of watercress.

    Side on shot of a bowl of pea and mint risotto.

    I'm sure you're going to love this fresh, nutritious pea and mint risotto. Don't forget to send me pics of your results!

    Print this pea and mint risotto recipe

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    5 from 2 votes

    Pea and Mint Risotto Recipe

    This simple pea and mint risotto is perfect for spring, made with arborio rice, flavoured with butter, stock, garlic and parmesan and brightened with fresh mint, garden peas and sugar snap peas. It's easy to make and tastes as fresh as it looks.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Casseroles and one-pot meals
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    Ingredients

    For the mint paste

    • 10 g (⅔ cups) fresh mint leaves
    • 1 tbsp olive oil

    For the risotto

    • 1 large onion finely chopped
    • 2 cloves garlic
    • 200 g (1⅓ cups) fresh peas
    • 100 g (3.5 oz) sugar snap peas sliced diagonally into three
    • 10 g (2 tbsp) Parmesan or vegetarian hard cheese alternative finely grated
    • 1 vegetable stock (bouillon) cube gluten free if required, made up in 1 litre (6 cups) of boiling water
    • 90 g (6 tbsp) unsalted butter
    • 200 g (1 cup) arborio rice
    • salt and black pepper to taste

    To garnish

    • 1 lemon
    • 100 g (⅓ cup) crème fraîche
    • 100 g (3.5 oz) fresh watercress any hard stalks removed

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Grater
    • Saucepan
    • Small mixing bowl
    • Large mixing bowl
    • Colander
    • Large saucepan
    • Wooden spoon

    Instructions

    Make the mint paste

    • Place the mint and ½ tsp salt in a mortar and pound into a coarse paste. You can use a food processor instead, if you have a small bowl fitting.
    • Add the olive oil and mix.

    Cook the vegetables

    • Get a bowl of very cold water ready.
    • Bring a medium saucepan of salted water to bring to a boil.
    • Add the peas and sugar snaps, cook for 1-2 minutes.
    • Drain and plunge straight into the cold water. Drain again once the veggies are cold. This will keep them vibrant green.

    Make the risotto

    • Melt the butter in a medium saucepan on low heat.
    • Add the onion, and sweat for 3 minutes until translucent.
    • Add the garlic, rice and a pinch of salt and pepper and stir for one minute until glossy.
    • Add a ladleful of the stock, stir and bring to the boil then turn down to a low simmer. It’s important it doesn’t boil as you want the stock to be absorbed by the rice, rather than evaporate.
    • Stir until the liquid is absorbed, then add another ladleful and repeat this process until the rice is tender. This should take about 20 minutes and you may not need all of the stock.
    • When you’re happy with the texture of your rice, add the peas and sugar snap peas, mint paste and grated parmesan to the risotto. Mix through.
    • If the risotto is too thick, add a little hot water or remaining stock.
    • Season to taste with salt and pepper.

    Serve

    • Serve the risotto to bowls and top with a squeeze of lemon, dollop of crème fraîche, and scattering of watercress.

    Video

    Nutrition

    Calories: 547kcal | Carbohydrates: 56g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 239mg | Potassium: 417mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2514IU | Vitamin C: 64mg | Calcium: 128mg | Iron: 4mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    The recipe is slightly adapted from one originally supplied by Marley Spoon, a recipe kit delivery service.

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    Comments

      5 from 2 votes (1 rating without comment)

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    1. K @ Eat.Love.Live says

      May 06, 2015 at 10:44 am

      This looks so yummy. I really like the concept of Marley Spoon because not only do they give you the exact ingredients but also meal inspiration - something I sometimes struggle with at the end of a busy day x

      Reply
    2. Elizabeth says

      May 04, 2015 at 11:51 am

      What a super business idea! Sometimes it can be expensive to keep all the ingredients on hand for some dishes, but to have everything pre-measured would be such a convenience and reduce food waste. Lovely recipe too!

      Reply
    3. Kavey says

      May 04, 2015 at 9:13 am

      That does look like a tasty dish and I really like the choice angle -- that's my issue with most similar services.

      Reply
    4. Jan Bennett says

      May 04, 2015 at 7:31 am

      Such a lovely recipe! I must say I hadn't heard of Marley Spoon until now; loving the recipe kit.

      Reply
    5. Mummy Fever says

      May 03, 2015 at 7:23 am

      Oh yummy - I love risotto, must try this one :)

      Reply
    6. Downs Side Up says

      May 01, 2015 at 2:28 pm

      5 stars
      Emily, this is my all time favourite comfort food, sometimes with a handful of shrimps in it too. So creamy and warming. Hayley

      Reply

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