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pea-and-mint-risotto-recipe

Pea and Mint Risotto

A fresh and vibrant vegan risotto with peas and mint.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon Olive oil
  • 1 Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1.5 cups Arborio rice
  • 4 cups Vegetable broth kept warm
  • 1 cup Frozen peas
  • ¼ cup Fresh mint, chopped
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Add the Arborio rice and stir to coat with the oil, cooking for 2 minutes.
  5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
  6. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  7. Stir in the frozen peas and cook for another 5 minutes.
  8. Remove from heat and stir in the fresh mint. Season with salt and pepper to taste.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 300mg | Fiber: 5g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg

Keywords

Risotto, Vegan
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