Tuscan Spring Pea Risotto with Fresh Mint
This creamy Tuscan Spring Pea Risotto with Fresh Mint is a delightful vegetarian dish, perfect for a light lunch or dinner. It's rich in flavor, yet surprisingly simple to make.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Ladle
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 2 Shallots minced
- 2 cloves Garlic minced
- 1.5 cups Arborio Rice
- 0.5 cup Dry White Wine e.g., Sauvignon Blanc, Pinot Grigio
- 6 cups Good Quality Vegetable Broth warmed
- 1.5 cups Fresh or Frozen Peas
- 0.5 cup freshly grated Parmesan Cheese plus more for garnish
- 2 tablespoons Unsalted Butter
- 2 tablespoons Fresh Mint chopped (plus extra for garnish)
Instructions
Preparation
- Mince the shallots and garlic, and grate the Parmesan. Ensure white wine and warmed vegetable broth are readily available.
- Heat olive oil in a pot, then sauté shallots until translucent for 3-5 minutes. Add garlic and cook for another minute until fragrant.
- Add Arborio rice to the pot and stir constantly for 2-3 minutes until the edges are translucent and the center is opaque.
- Pour in the dry white wine and stir until completely absorbed by the rice.
- Gradually add warmed vegetable broth, one ladleful at a time, stirring frequently until each addition is absorbed; this takes about 18-20 minutes.
- Five minutes before the rice is al dente, stir in the fresh or frozen peas and continue adding broth and stirring.
- Remove the pot from heat, then stir in unsalted butter and half of the grated Parmesan cheese. Optionally, stir in chopped fresh mint.
- Cover the pot and let the risotto rest for 2-3 minutes; serve immediately garnished with remaining Parmesan and mint if desired.
Notes
For an extra touch, finish with a drizzle of high-quality extra virgin olive oil before serving. The key to creamy risotto is patience and constant stirring while adding the broth, allowing the starches to release gradually.