Pea & Mint Risotto

Total Time: 45 Min

Vegetarian
Dinner
Lunch
One Pan

About this recipe

Indulge in the delightful harmony of our Pea & Mint Risotto. This exquisite dish unfolds as you sauté shallots, rice, and then infuse it with the richness of Holland House® White Cooking Wine. Slowly, ladle by ladle, the stock melds with the rice, crafting a creamy, dreamy consistency over 25 minutes. The addition of peas and lemon zest refreshes your palate, and a generous garnish of Parmesan and fresh mint leaves adds a touch of culinary elegance.

Prep Time: 15 Min

Cook Time: 30 Min

Yield: 2 SERVINGS

Ingredients

  • 2 Tbsp. olive oil
  • 4 Tbsp. shallot, diced
  • 1 cup Arborio rice
  • ½ cup Holland House® White Cooking Wine
  • 4-5 cups vegetable stock, warm
  • 1½ cups frozen peas, thawed
  • 1 Tbsp. lemon zest, fresh
  • 1 cup parmesan cheese, grated
  • Mint, fresh, for garnish
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Directions

  1. In a large pan (8-10 inches) heat the olive oil.
  2. Add the shallot and cook for 2-3 minutes on medium heat.
  3. Add the rice and stir to coat well.
  4. Pour in the Holland House® White Cooking Wine and stir over a medium heat until all of the liquid has evaporated.
  5. Start to add the stock slowly, a ladleful at a time and stir.
  6. Once the stock has been absorbed, add another ladle until you have almost none left and the rice has turned to a creamy consistency. This should take about 25 minutes.
  7. Add the peas and lemon zest and gently stir through.
  8. Season with salt and pepper.
  9. Place some of the risotto into a bowl and garnish generously with grated parmesan cheese.
  10. Serve fresh mint leaves.