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Creamy Pea and Mint Risotto with Crispy Shallots

creamy pea and mint risotto - featured image
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A quick and easy creamy risotto featuring sweet peas, fresh mint, and a crunchy topping of crispy shallots. Perfect for a comforting weeknight dinner with fresh, bright flavors.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 cup frozen peas (150g)
  • ¼ cup fresh mint leaves, chopped
  • 2 large shallots, thinly sliced
  • 4 cups vegetable broth (1 liter), kept warm
  • ½ cup dry white wine (120ml), optional
  • 3 tablespoons unsalted butter (45g)
  • ½ cup grated Parmesan cheese (50g)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat 1 tablespoon olive oil in a small frying pan over medium heat. Add thinly sliced shallots and fry gently, stirring often, until golden and crisp (about 8-10 minutes). Remove with a slotted spoon onto paper towels to drain. Set aside.
  2. Place vegetable broth in a saucepan and keep it warm on low heat.
  3. In a heavy-bottomed pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  4. Add Arborio rice, stirring constantly to coat grains with fat, about 2 minutes, until edges look translucent.
  5. Pour in the white wine and stir until mostly absorbed, about 2-3 minutes.
  6. Add ½ cup (120ml) of warm broth to the rice and stir until mostly absorbed. Repeat, adding broth ½ cup at a time and stirring frequently, until rice is creamy and al dente, about 18-20 minutes total.
  7. About 5 minutes before finishing, stir in frozen peas to heat through while keeping bright and fresh.
  8. Remove risotto from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, chopped mint, and lemon juice. Season with salt and pepper to taste. The risotto should be creamy and loose.
  9. Spoon risotto into warm bowls and generously sprinkle with crispy shallots before serving.

Notes

Keep broth warm to ensure even cooking and creaminess. Stir gently and steadily to release rice starch without breaking grains. Fry shallots low and slow to avoid bitterness. For dairy-free, substitute butter with vegan margarine and Parmesan with nutritional yeast or vegan cheese. Crispy shallots should be stored separately and added just before serving to maintain crunch.

Nutrition

Keywords: risotto, pea risotto, mint, creamy risotto, crispy shallots, easy dinner, weeknight meal, vegetarian, gluten-free

Find it online: https://yumnode.com/creamy-pea-and-mint-risotto-recipe-easy-perfect-weeknight-dinner-with-crispy-shallots/