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Fresh & Creamy Pea and Mint Risotto

Fresh & Creamy Pea and Mint Risotto for a Spring Feast

This Fresh & Creamy Pea and Mint Risotto is a delightful dish celebrating spring flavors, perfect for gatherings and quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Essential for creamy texture
  • 1 cup Fresh Peas Sweet gems of spring; frozen can be used
  • 1/4 cup Fresh Mint Adds burst of freshness
  • 4 cups Vegetable Broth Low-sodium for healthier choice
For the Finishing Touch
  • 1/2 cup Parmesan Cheese For richness; alternatively use nutritional yeast for vegan option
  • 2 tablespoons Olive Oil Enhances flavor and sheen
  • 1 tablespoon Lemon Juice Freshly squeezed gives the best taste

Equipment

  • large heavy-bottomed saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your stove to medium heat and gather the saucepan.
  2. Add olive oil and finely chopped onion to the pan, sautéing until translucent.
  3. Pour in Arborio rice, stirring to coat, then toast for about 2 minutes.
  4. Gradually add vegetable broth, one ladleful at a time, stirring consistently.
  5. Stir in fresh peas and cook until bright green and tender, about 3-5 minutes.
  6. Remove from heat and fold in fresh mint and lemon juice.
  7. Mix in Parmesan cheese until melted and creamy, adjusting seasoning as desired.
  8. Serve immediately, garnished with mint leaves and drizzled olive oil.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Best when served fresh. Store leftovers in an airtight container for up to 3 days.

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