Creamy Pea and Mint Risotto Recipe | Easy Weeknight Comfort Food

Introduction

Oh, you know those nights when you just crave something warm, comforting, and utterly delicious, but you don’t have a ton of time? This Pea and Mint Risotto is one of those recipes that instantly transports me back to cozy evenings, a gentle breeze drifting through the window, and the promise of a truly satisfying meal. It’s ridiculously easy to whip up, making it perfect for a weeknight treat or even a relaxed weekend dinner. Get ready to fall in love with this simple yet elegant dish!

Why You’ll Love This Recipe

• Fast: Ready in about 30-40 minutes, perfect for busy evenings.
• Easy: Minimal steps and straightforward techniques mean anyone can make it.
• Giftable: While not a traditional gift, the leftovers make for fantastic packed lunches!
• Crowd-pleasing: The creamy texture and fresh flavors are a hit with almost everyone.

Ingredients

Here’s what you’ll need to create this little bowl of happiness:

• 1 ½ cups Arborio rice: This is key for that signature creamy risotto texture. It releases starch as it cooks, making it wonderfully smooth.
• 4 cups vegetable broth: Use a good quality broth for the best flavor. I like to keep it warm so it doesn’t shock the rice!
• 1 cup frozen peas: These little gems add a pop of color and sweetness. No need to thaw them beforehand!
• 2 tablespoons fresh mint, chopped: This is the star that makes it sing! Fresh mint adds a bright, refreshing lift that pairs beautifully with the peas.
• ½ cup white wine: Don’t skip this! It adds a lovely depth and a touch of acidity that balances the richness. A dry white like Sauvignon Blanc or Pinot Grigio works wonderfully.
• 1 onion, finely chopped: The aromatic foundation of our dish.
• 2 tablespoons butter: For sautéing our onion and adding that lovely richness.
• ½ cup grated Parmesan cheese: The salty, nutty magic that makes risotto truly complete.
• Salt and pepper to taste: To perfectly season your masterpiece.

How to Make It

Alright, let’s get cooking! Grab your favorite apron, and let’s make some magic.

1. Warm the Broth:

   First things first, pour your vegetable broth into a small saucepan. We want it nice and warm, so set it over low heat. This little step helps the rice cook evenly.

2. Sauté the Aromatics:

   In a larger saucepan or pot, melt the butter over medium heat. Add your finely chopped onion and let it soften and become translucent, stirring occasionally, for about 5 minutes. You’re just looking for them to get nice and tender, not browned.

3. Toast the Rice:

   Now, toss in your Arborio rice. Stir it around with the onions for about 1-2 minutes. You want to see the edges of the rice grains become a little translucent, like little pearls. This toasting step helps the rice absorb all that delicious liquid.

4. Add the Wine:

   Pour in your white wine. Keep stirring! You want to let the alcohol evaporate and for the rice to soak up all that lovely flavor. This should only take a minute or two.

5. The Risotto Rhythm:

   This is where the magic happens, and it’s all about patience and a little stirring. Start adding your warm broth, one ladleful at a time. Stir gently until the liquid is almost completely absorbed by the rice before you add the next ladleful. Keep going like this for about 15-18 minutes. You’ll see the rice start to get creamy and tender, but still have a slight bite (that’s “al dente”!). I find it helpful to stand and stir while watching my favorite show – multitasking at its finest!

6. Peas Please!

   Once the rice is just about perfect, toss in your frozen peas. Stir them in and let them cook for another 3-5 minutes, until they’re bright green and tender. They add such a lovely sweetness and color.

7. The Finishing Touches:

   Now, take your risotto off the heat. Stir in that fresh chopped mint and the grated Parmesan cheese. Oh, the aroma! It’s truly divine.

8. Season and Serve:

   Taste your risotto and add salt and pepper as needed. Risotto is best served immediately, so dish it up into warm bowls and enjoy every creamy, comforting spoonful!

Substitutions & Additions

Feeling adventurous? Here are some ideas to make this risotto your own:

• For a richer flavor: You can use chicken broth instead of vegetable broth.
• Veggie boost: Add some finely chopped asparagus spears along with the peas.
• A hint of lemon: A squeeze of fresh lemon juice at the end can brighten things up beautifully.
• More herbs: A little bit of chopped parsley or chives would be lovely too.
• Vegan option: Use a good quality vegan butter and omit the Parmesan cheese, or use a nutritional yeast for a cheesy flavor boost.

Tips for Success

A few little tricks to ensure risotto perfection:

• Don’t rush the broth: Adding the broth gradually and stirring is crucial for that creamy texture.
• Use warm broth: Cold broth can shock the rice and slow down the cooking process.
• Taste as you go: Especially for salt and pepper, as broth and Parmesan can be salty.
• Prep ahead: Chop your onion and measure out your ingredients before you start cooking. This makes the actual cooking process much smoother!

How to Store It

While this risotto is truly at its best when enjoyed fresh, leftovers can be stored. Let it cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop with a splash of broth or water to revive its creamy texture.

FAQs

• Can I use a different type of rice?

  Arborio rice is highly recommended for its starchy nature, which creates that signature creamy texture. Other short-grain Italian rice varieties like Carnaroli or Vialone Nano can also work, but Arborio is usually the most accessible and reliable.

• My risotto looks a bit dry, what can I do?

  If your risotto is looking a little too thick, stir in an extra ladleful of warm broth (or even a splash of water) until you reach your desired creamy consistency. Remember, it will thicken a bit as it cools.

• Can I add protein to this risotto?

  Absolutely! Cooked shrimp, grilled chicken, or even some pan-seared scallops would be delicious additions. Add them in at the very end, just to heat through.

Creamy Pea and Mint Risotto

A quick and easy creamy pea and mint risotto that's perfect for a weeknight comfort meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 4 servings

Equipment

• Small saucepan for warming broth
• large saucepan or pot for cooking risotto
• ladle
• Airtight container for storing leftovers

Ingredients

  

Main ingredients

• 1.5 cups Arborio rice This is key for that signature creamy risotto texture.
• 4 cups vegetable broth Use a good quality broth for the best flavor. I like to keep it warm so it doesn't shock the rice!
• 1 cup frozen peas No need to thaw them beforehand!
• 2 tablespoons fresh mint, chopped This is the star that makes it sing! Fresh mint adds a bright, refreshing lift that pairs beautifully with the peas.
• 0.5 cup white wine Don't skip this! It adds a lovely depth and a touch of acidity that balances the richness. A dry white like Sauvignon Blanc or Pinot Grigio works wonderfully.
• 1 onion onion, finely chopped The aromatic foundation of our dish.
• 2 tablespoons butter For sautéing our onion and adding that lovely richness.
• 0.5 cup Parmesan cheese, grated The salty, nutty magic that makes risotto truly complete.
• salt and pepper to taste

Instructions

 

• Warm the Broth: First things first, pour your vegetable broth into a small saucepan. We want it nice and warm, so set it over low heat. This little step helps the rice cook evenly.
  1.5 cups Arborio rice
• Sauté the Aromatics: In a larger saucepan or pot, melt the butter over medium heat. Add your finely chopped onion and let it soften and become translucent, stirring occasionally, for about 5 minutes. You're just looking for them to get nice and tender, not browned.
  1.5 cups Arborio rice
• Toast the Rice: Now, toss in your Arborio rice. Stir it around with the onions for about 1-2 minutes. You want to see the edges of the rice grains become a little translucent, like little pearls. This toasting step helps the rice absorb all that delicious liquid.
  1.5 cups Arborio rice
• Add the Wine: Pour in your white wine. Keep stirring! You want to let the alcohol evaporate and for the rice to soak up all that lovely flavor. This should only take a minute or two.
  1.5 cups Arborio rice
• The Risotto Rhythm: This is where the magic happens, and it's all about patience and a little stirring. Start adding your warm broth, one ladleful at a time. Stir gently until the liquid is almost completely absorbed by the rice before you add the next ladleful. Keep going like this for about 15-18 minutes. You'll see the rice start to get creamy and tender, but still have a slight bite (that's "al dente"!). I find it helpful to stand and stir while watching my favorite show – multitasking at its finest!
  1.5 cups Arborio rice
• Peas Please!: Once the rice is just about perfect, toss in your frozen peas. Stir them in and let them cook for another 3-5 minutes, until they're bright green and tender. They add such a lovely sweetness and color.
  1.5 cups Arborio rice
• The Finishing Touches: Now, take your risotto off the heat. Stir in that fresh chopped mint and the grated Parmesan cheese. Oh, the aroma! It's truly divine.
  1.5 cups Arborio rice
• Season and Serve: Taste your risotto and add salt and pepper as needed. Risotto is best served immediately, so dish it up into warm bowls and enjoy every creamy, comforting spoonful!
  1.5 cups Arborio rice

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop with a splash of broth or water to revive its creamy texture.

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