Pea and Mint Risotto
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 573
- Total Fat
- 25
- Saturated Fat
- 12
- Carbohydrates
- 62
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 22
- Cholesterol
- 54
- Sodium
- 1217
- Total: 50 min
- Active: 50 min
Ingredients
6 cups chicken broth
4 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot, finely chopped
1 small clove garlic, minced
1 cup Arborio rice
1/3 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated Parmesan, plus more for serving
2 teaspoons fresh lemon juice
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh mint, plus a few small leaves for garnish
Directions
- Bring the chicken broth to a bare simmer in a medium saucepan.
- Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
- Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
- Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
- Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.