Mint Pea Rice Dish (Print View)
Velvety arborio rice slowly simmered with sweet peas, sharp pecorino, and fresh mint for a comforting Italian meal.
# What You'll Need:
→ Base
01 -
4 cups warm veggie broth or chicken stock
02 -
3 tablespoons olive oil, split up
03 -
2 shallots (swap with 1 leek or 1 white onion), cut into small bits
04 -
2 garlic cloves, roughly cut
05 -
1 cup Arborio rice
06 -
1/2 cup dry white wine (water with 1 teaspoon lemon juice works too)
→ Peas and Cheese
07 -
2 cups frozen peas or fresh peas (quickly boiled)
08 -
1/2 cup grated Pecorino or Parmesan
→ Aromatics and Garnish
09 -
Lemon zest from one whole lemon
10 -
Salt and pepper as you like
11 -
1/4 cup sliced fresh mint, tightly packed
12 -
A splash of truffle oil on top
→ Optional Additions
13 -
Urfa Biber or Aleppo chili flakes
14 -
Small tender microgreens
15 -
Mushrooms cooked in butter
16 -
Fish or scallops quickly cooked in a pan
17 -
2-3 tablespoons tiny-cut Spanish chorizo for a smoky kick
# Directions:
01 -
Warm up 4 cups veggie broth in a pot but don't let it boil.
02 -
Pour 2 tablespoons olive oil into a heavy pot over medium-low heat. Toss in shallots and garlic, cooking until they smell good and turn golden, around 5 minutes. Give them a stir now and then.
03 -
Throw in the arborio rice and mix it around for a minute. You'll notice the edges of the grains turning see-through.
04 -
Pour in white wine and let it bubble away until all the liquid is gone.
05 -
Pour in one cup of hot broth and stir every minute or so, letting the rice slowly drink it up over medium-low heat for about 5 minutes.
06 -
Add more broth, one cup at a time. Wait until the rice soaks it all up before adding the next cup. This whole thing takes about 20 minutes until the rice feels soft but still has some bite.
07 -
While your risotto bubbles away, get some salted water boiling in a small pot. Drop in fresh peas for 2-3 minutes until they soften, then drain them. Skip if you're using frozen peas.
08 -
Throw ½ cup of your cooked peas into a blender with ½ cup water and 1 tablespoon olive oil. Whizz until smooth. Want a prettier green color? Add a handful of spinach and blend again, adding a bit more water if it's too thick.
09 -
Once your rice is soft, mix in the pecorino, lemon zest, leftover peas, and pea puree. Add salt and pepper how you like it. Mix in most of the mint but save some for topping.
10 -
Give it a try and add more salt, pepper or lemon if needed. Throw in some chili flakes if you want it spicy.
11 -
Scoop risotto into bowls, drizzle with truffle oil and sprinkle the rest of the fresh mint on top.
# Notes:
01 -
Want a smoky twist? Add 2-3 tablespoons tiny-cut Spanish chorizo when cooking your onions and garlic
02 -
Your risotto should stay nice and creamy - if it gets too sticky, just splash in a bit more warm broth
03 -
Always keep your broth warm while cooking for the best outcome