Sautéed Pea and Mint Risotto
Creamy Arborio rice simmered with fresh peas and mint, finished with a touch of Parmesan for a light, herbaceous spring main course. This italian-inspired vegetarian ready in about 35 minutes pairs Arborio rice, vegetable broth, fresh peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1/4 cup shallot
- 3 tbsp fresh mint
- 1/2 cup Parmesan cheese
- 1 tsp lemon zest
Instructions
- Step 1: Finely chop 1/4 cup shallot and heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add shallot and cook for 2 minutes until translucent.
- Step 2: Stir in 1 cup Arborio rice and cook for 1 minute, coating grains in oil. Gradually add 4 cups vegetable broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding more.
- Step 3: Add 1 cup fresh peas and 3 tbsp chopped mint during the last 5 minutes of cooking, stirring until rice is creamy and tender (about 20 minutes total).
- Step 4: Remove from heat. Stir in 1/2 cup grated Parmesan and 1 tsp lemon zest. Adjust salt if needed, then serve immediately.
Frequently asked questions
How long does Sautéed Pea and Mint Risotto take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Pea and Mint Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Sautéed Pea and Mint Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Pea and Mint Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Pea and Mint Risotto?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
As an Italian, I was skeptical but this dish was a hit. The mint is a wonderful twist on classic risotto. Served with a crisp white wine, it was perfect.
- ★★★★★
Loved every bite! The mint and pea combination is a game-changer. Made it for a dinner party and everyone asked for the recipe.
- ★★★★★
This risotto was absolutely divine! The mint really brightened up the peas, and the creamy texture was perfect. My family couldn't stop raving about it.
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