Pea and mint risotto recipe

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  • Vegetarian
serves: 2
Cost: not
Prep: 30 min
Cooking: 25 min

Nutrition per portion

Calories 385 kCal 19%
Fat 12g 17%
  -  Saturates 7gg 35%
  -  of which Sugars 0gg 0%
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  • This tasty dish has less fat than most risottos and that along with its great minty flavour makes it definitely worth a try.


    • 1 small onion, finely chopped
    • 125g arborio risotto rice
    • 1 vegetable stock cube, with 450ml boiling water
    • 125g frozen peas
    • 2 tbsp chopped fresh mint
    • Butter
    • Salt and freshly ground black pepper
    • Parmesan


    • Heat a large knob of butter in a pan and add the onion. Cook for 3 minutes then stir in the rice.

    • Add a ladleful of stock and stir, until absorbed. Keep adding stock until you have used it all. The rice should be plump and tender.

    • Stir in the peas and simmer for 2 minutes. Stir in the mint and season. If you’re fond of Parmesan, sprinkle some on before serving.

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