Going green in celebration of Earth Day!
This fresh and vibrant green Pea and Mint Risotto is luxurious while still being a light dish. It’s perfect for a weeknight meal, as it is very quick to whip up.
When the warm weather arrives, my backyard gets taken over by mint! All Spring and Summer long I have plenty of mint to cook, bake and make tea with. So this recipe helps utilize my garden’s herbs and celebrate this wonderful day! GO GREEN!
1 medium onion, finely chopped
2 tablespoons butter
1-½ cups uncooked Arborio rice
4 sprigs fresh mint
4 ½ cups reduced sodium chicken broth
⅓ cup white wine
1/3 cup frozen peas, thawed
½ cup parmesan cheese
In a small saucepan, heat the broth and keep warm.
In a large nonstick pot, sauté onion in butter for 2-3 minutes or until tender.
Add the rice, cook and stir 2-3 minutes. Add the wine, cook and stir until all of the liquid is absorbed.
Stir in heated broth, a ladle at a time, stirring constantly. Allow the liquid to absorb between each addition.
Meanwhile, in a blender, add the peas with a splash of water and blend into a puree.
Cook until risotto is creamy and almost tender around 20 minutes. Add the sprigs of mint & the pureed peas. Cook until heated through.
Remove the mint sprigs. Add Parmesan cheese and serve immediately.
Garnish with pea shoots or asparagus for an added bite.