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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
- ★★★★★
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.
- ★★★★★
Loved every bite! The mint and pea combination is a game-changer. Made it for a dinner party and everyone asked for the recipe.
