Spring Pea and Mint Risotto with Lemon

A vibrant and creamy risotto showcasing the fresh flavors of spring peas and mint, brightened with lemon.

Prep Time

15 minutes

Total Time

50 minutes

Calories

328 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.44/serving

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Comfort Food•Light & Fresh•Healthy•Warming

Ingredients

Servings

1tablespoonolive oil

£0.15

1smallonion, finely chopped

£0.20

1clove garlic, minced

£0.08

11/2 cups Arborio rice

£0.75

0.5cupdry white wine(optional)

£1.25

6cupsvegetable broth, warmed

£0.90

1cupfrozen peas

£0.35

0.3cupgrated Parmesan cheese, plus more for serving

£0.80

0.3cupchopped fresh mint

£0.50

Zest and juice of 1 lemon

£0.50

2tablespoonsbutter

£0.25

Salt and freshly ground black pepper to taste

£0.05

Total Cost

£5.78

£1.44 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2.
Add the Arborio rice and cook, stirring constantly, for 2 minutes until the grains are translucent around the edges.
3.
If using, pour in the white wine and cook, stirring, until it is absorbed.
4.
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This process will take about 25-30 minutes.
5.
About 5 minutes before the rice is done (it should be creamy and al dente), stir in the frozen peas.
6.
Once the rice is cooked, remove the pot from the heat and stir in the Parmesan cheese, mint, lemon zest, lemon juice, and butter. Season with salt and pepper to taste.
7.
Serve immediately, garnished with additional Parmesan cheese and a sprig of mint.

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My Notes

Nutrition Information

Nutrition per serving (275g)

328 kcal / 1372 kJ

Carbs

45g

17% of RDA

Fat

12g

17% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

358 mg

16% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Use good quality vegetable broth for the best flavor.

Stir the risotto frequently to prevent the rice from sticking to the bottom of the pot.

The risotto should be creamy but not soupy. Adjust the amount of broth as needed.

Fresh mint is essential for the bright, spring flavor of this dish. Don't substitute with dried mint.

For a vegan version, substitute the Parmesan cheese with nutritional yeast and the butter with olive oil or vegan butter.

Cooking Equipment

Large pot or Dutch oven

Wooden spoon

Measuring cups and spoons

Ladle

Lemon zester

Lemon juicer

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Whipped Ricotta Crostini with Balsamic Glaze and Toasted Pistachios

Light and airy whipped ricotta spread on toasted baguette slices, drizzled with balsamic glaze and sprinkled with toasted pistachios. A perfect appetizer to complement a richer main course.

15 minutes

4 servings

Easy

"The creamy whipped ricotta provides a light and airy contrast to the rich risotto, while the balsamic glaze adds a touch of sweetness and acidity that complements the lemon. The toasted pistachios offer a satisfying crunch that contrasts the creamy textures of both dishes and provides a nutty counterpoint to the fresh mint and peas."

Dessert

Lemon and Almond Biscotti with Vin Santo

Crisp and fragrant biscotti, perfect for dipping in Vin Santo after a comforting meal. These biscotti are infused with lemon zest and toasted almonds for a delightful flavor and texture.

45 minutes

16 servings

Easy

"The crisp and slightly sweet biscotti, infused with lemon and almond, offer a delightful textural contrast to the creamy risotto. The citrus notes echo the lemon in the risotto, creating a cohesive flavor profile, while the traditional pairing with Vin Santo provides a digestif that cleanses the palate without being too heavy after the comforting main course."