Garden Pea Mint Risotto With Parmesan Crumble Recipe

English cuisine · 1 servings · 510 calories

Garden Pea Mint Risotto with Parmesan Crumble recipe

About this recipe

Garden Pea & Mint Risotto with Parmesan Crumble is the perfect dinner for a cozy evening. This English-inspired dish combines creamy Arborio rice with fresh garden peas and aromatic mint, creating a vibrant and satisfying meal. The addition of Lillet Blanc aperitif infuses the risotto with a subtle depth, while the Parmesan crumble adds a savory crunch that balances the dish beautifully. Packed with 84g of protein, this recipe is both delicious and nourishing, making it ideal for maintaining energy and supporting muscle health. Easy to prepare in under an hour, it’s a family-friendly option that’s sure to impress. Pair it with a crisp white wine for an elevated dining experience that is as delightful to eat as it is to cook.

Ingredients

  • 25G Natco Mint
  • 100G Heera Black Pepper Powder 100g
  • - Potts Vegetable Stock Can
  • - Maldon Flakes Sea Salt
  • - Lurpak Unsalted Butter
  • - Violife Prosociano Wedge
  • 1 Kg Riseria Campanini Arborio Rice, 1Kg
  • 1 Lemon - 1 Each
  • 1 Onion Large 1 Each
  • 1 Garlic Bulb - 1 Each
  • 375G Birds Eye Garden Peas
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Peel and finely chop the onion and 2 cloves of garlic, and finely chop 15 g fresh mint leaves, ensuring even-sized pieces for consistency.
  2. 2. Heat 2 tbsp olive oil in a large saucepan over medium heat and sauté the onion and garlic until soft and translucent.
  3. 3. Add 200 g Arborio rice to the pan and stir for 2 minutes to toast it lightly and coat it with oil.
  4. 4. Pour in 1 tbsp lemon juice and cook until it is absorbed, stirring constantly.
  5. 5. Gradually add 800 ml hot vegetable stock, one ladle at a time, stirring continuously until the rice absorbs the liquid before adding the next.
  6. 6. Add 150 g frozen garden peas midway through cooking, ensuring they are evenly distributed throughout the risotto.
  7. 7. Stir in 30 g butter, 1 tsp salt, and 1/2 tsp black pepper once the rice is creamy and cooked to your desired texture, about 18-20 minutes in total.
  8. 8. Add the chopped mint leaves and the zest of the lemon, folding them gently into the risotto for a refreshing flavor.
  9. 9. Grate 50 g Violife Prosociano vegetarian Parmesan-style cheese and spread it on a baking tray lined with parchment paper.
  10. 10. Place the tray under a hot grill for 2-3 minutes until the cheese melts and crisps into a golden-brown crumble.
  11. 11. Remove the crumble from the grill and allow it to cool for 1-2 minutes before breaking it into bite-sized pieces.
  12. 12. Serve the risotto warm, garnished with the crispy Parmesan-style crumble and additional mint leaves if desired.

How to make Garden Pea Mint Risotto With Parmesan Crumble

  1. Soften the aromatics. Finely chop the onion, garlic and mint, then sauté the onion and garlic in olive oil over medium heat until soft and translucent.
  2. Toast and deglaze the rice. Stir the arborio rice for 2 minutes to toast it, then pour in the white aperitif wine and cook, stirring constantly, until it is absorbed.
  3. Cook the risotto. Add the vegetable stock one ladle at a time, stirring until each is absorbed, add the peas midway, then stir in butter, salt and pepper once creamy, followed by the mint and lemon zest.
  4. Grill the Parmesan crumble. Spread grated Parmesan on a lined tray and grill for 2-3 minutes until melted and golden, then cool for 1-2 minutes and break into bite-sized pieces.
  5. Serve the risotto. Serve the risotto warm, garnished with the crispy Parmesan crumble and extra mint leaves if desired.

Frequently asked questions

How long does Garden Pea Mint Risotto with Parmesan Crumble take to make?
About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking, most of it gradually adding stock to the rice.
Is Garden Pea Mint Risotto with Parmesan Crumble vegetarian?
Yes, it is vegetarian, cooking arborio rice with peas, mint, vegetable stock and butter, topped with a crisp Parmesan crumble.
How do I make risotto creamy?
Toast the rice first, then add hot stock one ladle at a time and stir often. This releases the starch that gives risotto its creamy texture.
How do I make the Parmesan crumble?
Spread grated Parmesan on a lined tray and grill it until it melts and turns golden. Let it cool briefly, then break it into pieces.
Can I use carnaroli rice instead of arborio?
Yes, carnaroli makes an excellent risotto and holds its shape well. Cook it the same way, adding the stock gradually.