Italian Cuisine
Lemon Risotto with Green Peas and Mint
This dish represents a light, modern version of the Northern Italian classic, designed to refresh the palate and move away from traditional cold-weather heaviness. Arborio or Carnaroli rice is slowly simmered in hot broth to release its starches for a velvety texture, which is beautifully balanced here by a crisp citrus tang and aromatic lemon zest. Tender green peas add bursts of sweetness and a pleasant bite, while fresh mint leaves offer a subtle invigorating finish. This risotto is ideal for warmer seasons, showcasing the elegance of contemporary Italian cooking.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 10 min
- Cooking
- 25 min
- Servings
- 2
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 410 kcal
- Protein
- 9 g
- Fat
- 13 g
- Carbs
- 64 g
- Fiber
- 4 g
Step by step
Method
- 01
Finely mince the shallot
Finely mince the shallot. Place your pre-made vegetable broth in a pot on an adjacent burner over low heat to keep it hot throughout the process.
- 02
Grate half a teaspoon of lemon zest on a fine grater and sque…
Grate half a teaspoon of lemon zest on a fine grater and squeeze out one tablespoon of fresh lemon juice. Wash, dry, and thinly slice the mint leaves.
- 03
Heat the olive oil and half of the butter in a deep skillet o…
Heat the olive oil and half of the butter in a deep skillet over medium heat. Add the shallot and sauté for about 3 minutes until translucent and soft without letting it brown.
- 04
Pour the dry rice into the skillet and toast for 2 minutes, s…
Pour the dry rice into the skillet and toast for 2 minutes, stirring constantly. Every grain should be coated in fat and become slightly translucent around the edges.
- 05
Ladle in the first scoop of hot broth, stirring gently
Ladle in the first scoop of hot broth, stirring gently. Cook over medium heat, adding more broth only after the previous portion has been fully absorbed by the rice.
- 06
After 15 minutes of cooking the rice, stir in the green peas
After 15 minutes of cooking the rice, stir in the green peas. Continue to cook for another 3-4 minutes, adding broth as needed, until the rice reaches perfect al dente texture.
- 07
Remove the skillet from the heat for the mantecatura
Remove the skillet from the heat for the mantecatura. Add the remaining cold butter, grated parmesan, lemon zest, juice, and mint, then beat vigorously for one minute until creamy.
Dishday
Useful advice
Cooking tip
Add the green peas (especially frozen ones) towards the very end of cooking to keep their bright neon-green color and plump texture.
How to serve
Serve immediately on flat plates, garnished with an extra pinch of lemon zest and small mint leaves.
How to store
The vegetable broth can be prepared a couple of days in advance and kept in the fridge, but the cooked risotto is best enjoyed immediately.
Note
A clear vegetable broth is preferred for this recipe to maintain the clean, bright flavors of lemon and peas.
