Lemony mint and pea risotto



10 min


33 min


4 Servings

Lemony mint and pea risotto

Roberto Caruso


  • 3 cups low-sodium vegetable broth
  • 2 tbsp butter
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 2 cups fresh or frozen peas
  • 2 tbsp chopped fresh mint
  • 2 tsp lemon zest
  • 1/2 cup grated parmesan


  • Combine broth with 1 cup water in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep warm.
  • Melt butter in a medium saucepan over medium. Add rice and stir until glossy, about 1 min. Add wine and stir often until rice has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth mixture. Stir often until rice has absorbed most of the liquid, 3 to 4 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until rice is tender to the bite.
  • Add peas during last minute of cooking just to warm through. The entire stirring and cooking process will take about 23 to 25 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in fresh mint, zest and parmesan. Serve immediately.

Nutrition (per serving)

  • Calories
  • 362,
  • Protein
  • 12 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 10 g,
  • Fibre
  • 5 g,
  • Sodium
  • 656 mg.

Risottos don’t have to take a long time. This zesty version only takes about 30 minutes and the end result is a satisfying winter warm-up meal.