Name: Pea and Mint Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 g fresh mint leaves; 1 tbsp olive oil; 1 large onion (finely chopped); 2 cloves garlic; 200 g fresh peas; 100 g sugar snap peas (sliced diagonally into three); 10 g 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 unsalted butter; 200 g arborio rice; Salt and pepper (to taste); 1 lemon; 100 g crème fraîche; 100 g fresh watercress (any hard stalks removed)

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

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.

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 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

Instructions

Make the mint paste

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

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.

Sweat for 3 minutes until translucent.

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

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.

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.

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

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!

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5 from 2 votes

Pea and Mint Risotto

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 mins

Cook Time20 mins

Total Time30 mins

Course: Casseroles and one-pot meals

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings: 4 bowls

Author: Emily Leary