Risotto recipe pea and mint | Beginner's guide for risotto

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Boil water in a pot and add 2 vegetable cubes to make vegetable stock.

Heat a frying pan on low and add olive oil.

Chop shallot and add it to the pan.

Peel 4 cloves of garlic and add them whole to the pan with thyme.

Cook shallot, garlic, and thyme for 2-3 minutes without browning.

Add arborio rice to the pan and cook for 2-3 minutes, stirring.

Increase heat slightly and add white wine, reducing it by 3/4.

Chop mint and add it while the wine reduces.

Once the wine is reduced, add vegetable stock 2-3 ladles at a time, stirring constantly for 15-20 minutes.

When nearly done, turn off the heat until ready to serve.

When ready, turn heat back on, add remaining stock, and stir constantly.

Add mascarpone cheese, parmesan cheese, butter, peas, and mint, mixing until creamy.

Cooking Techniques

Equipment Needed

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Dietary

Allergens