Lemon Pea Risotto with Mint

A creamy risotto with sweet peas, fresh lemon and mint. Finished with Parmesan, it is a light spring dish for the whole family.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 300 g Risotto rice (Arborio)
• 1 pc Onion
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 1.2 l Vegetable stock
• 300 g Frozen peas
• 1 pc Lemon (zest and juice)
• 60 g Parmesan, freshly grated
• 40 g Butter
• 1 bunch Mint, fresh leaves
• Salt
• Pepper

Method

1. Finely dice the onion and garlic. Heat the stock in a saucepan and keep it hot.
2. Heat the olive oil in a large pot and sweat the onion and garlic in it for 3 minutes until translucent.
3. Add the rice and toast it for 2 minutes, stirring, until the grains turn translucent.
4. Gradually add the hot stock, stirring each time, until it is almost fully absorbed. This takes about 18 minutes; the rice should remain al dente.
5. Stir in the peas during the last 4 minutes and let them cook along.
6. Remove the pot from the heat, stir in the butter, Parmesan and the lemon zest. Season with lemon juice, salt and pepper.
7. Roughly chop the mint leaves, scatter them over the risotto and serve immediately.