PEA AND MINT RISOTTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
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Tauqeer Ahmad Lehri
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The risotto is so creamy and flavorful, and the peas and mint add a nice touch of freshness.
Jafor Henter
[email protected]I've made this recipe several times now and it's always a hit with my guests. It's a great dish for a special occasion or a weeknight meal.
Bobby Bonnelle
[email protected]This was my first time making risotto and it turned out great! I was a bit worried about getting the rice right, but it was actually really easy. I'll definitely be making this again.
Colin Loree
[email protected]I'm not a big fan of risotto, but I thought this recipe was pretty good. The flavors were well-balanced and the rice was cooked perfectly.
Aya Youssef
[email protected]This recipe was a bit too time-consuming for me. I think I'll stick to my usual risotto recipe, which is much quicker and easier.
Sanjida islam Saun sanjida
[email protected]Overall, this was a good recipe. The risotto was creamy and flavorful, but I thought the peas were a bit too sweet. Next time, I'll try using fresh peas instead of frozen.
Augie Chee
[email protected]This recipe was a disaster! The rice was overcooked and the peas were mushy. I would not recommend this recipe to anyone.
Measure Less
[email protected]I followed the recipe exactly and the risotto turned out way too salty. I think I'll try it again with half the amount of salt next time.
Maya Marimbe
[email protected]This risotto was a bit bland for my taste. I think I would have liked it better with a bit more garlic and maybe some lemon zest.
Zainab Bakari
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a bit of grated Parmesan cheese at the end for extra flavor.
Anthony Guarino
[email protected]5 stars! This recipe is a keeper. I've made it several times now and it's always a hit with my family and friends. The risotto is creamy and flavorful, and the peas and mint add a nice pop of color and flavor.
Rifat Khan
[email protected]This risotto was easy to make and turned out great! I followed the recipe exactly and it came out perfectly. The only thing I would change is to add a bit more salt to taste.
vcosmo
[email protected]I was hesitant to try this recipe because I'm not a huge fan of peas, but I was pleasantly surprised! The peas were cooked perfectly and had a nice pop to them. The mint added a refreshing touch that brightened up the dish.
Mary Ayodele
[email protected]This pea and mint risotto was a delightful dish! The flavors were perfectly balanced, with the sweetness of the peas and the freshness of the mint complementing each other beautifully. The arborio rice was cooked al dente, giving the risotto a creamy