Pea Basil Mint Risotto
Indulge in the vibrant flavors of spring with this creamy Pea Basil Mint Risotto, a dish that perfectly balances rich and refreshing elements. Featuring tender Arborio rice cooked to perfection in a fragrant blend of vegetable stock, dry white wine, and aromatics like shallots and garlic, this risotto bursts with sweet peas and a medley of fresh herbs. The harmonious combination of basil, mint, and a touch of lemon zest elevates its brightness, while Parmesan cheese and butter add a luxurious creaminess. Ready in just 40 minutes, this Italian-inspired recipe is the ultimate weeknight comfort food that feels gourmet. Serve piping hot and enjoy a bowlful of seasonal bliss!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 cups Vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallot, finely chopped
- 3 cloves Garlic, minced
- 0.5 cups Dry white wine
- 1.5 cups Fresh or frozen peas
- 0.75 cups Parmesan cheese, grated
- 0.25 cups Fresh basil leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
Instructions
Heat the vegetable stock over low heat in a medium saucepan and keep it warm throughout the cooking process.
In a large skillet or saucepan, heat the olive oil and melt 1 tablespoon of the butter over medium heat.
Add the finely chopped shallots to the pan and sauté until softened and translucent, about 3 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the Arborio rice and stir to coat it in the oil and butter. Toast the rice for 2-3 minutes until the edges of the grains look translucent.
Pour in the white wine and cook, stirring frequently, until it has mostly evaporated.
Begin adding the warm vegetable stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process should take about 20 minutes.
When the rice is nearly cooked and creamy but still slightly al dente, stir in the peas and cook for 2-3 minutes until they are tender.
Remove the pan from the heat and stir in the remaining butter, grated Parmesan cheese, chopped basil, chopped mint, and lemon zest. Mix until the butter and cheese have melted and the herbs are evenly distributed.
Season the risotto with salt and freshly ground black pepper to taste.
Serve immediately, garnished with extra basil or mint if desired.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 6770 mg | 294% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 40.2 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1069 mg | 82% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3599 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
