Description
A delicious and comforting risotto featuring creamy Arborio rice, fresh peas, and bright flavors of lemon and mint, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh or frozen peas
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint leaves for garnish
- Parmesan cheese (optional)
Instructions
- Heat the vegetable broth in a saucepan over low heat.
- In a large skillet, heat olive oil over medium heat and sauté diced onion for 4-5 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add Arborio rice to the skillet; stir rice for 1-2 minutes to toast it slightly.
- Add one ladle of warm broth to the skillet, stirring continuously until absorbed. Repeat this process for 18-20 minutes until the rice is creamy and al dente.
- Stir in peas and cook for an additional 2-3 minutes. Add lemon zest and lemon juice.
- Remove from heat, season with salt and pepper, and serve garnished with fresh mint leaves and optional grated Parmesan cheese.
Notes
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat on low heat, adding broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 6mg
Keywords: risotto, spring, peas, vegetarian, lemon, mint, comfort food