Pea And Mint Risotto


A hassle-free pea and mint risotto you can cook up without too much effort. Recipe for 4 people, ready in about 45 minutes.

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Pea and mint risotto
Veronique van Ohmydish

Made by Véronique

Published at 2016-12-11, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-02-2021

45 minutes 4 people Main course
Pea and mint risotto


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  • 1 large onion
  • 250 ml white wine, preferably a dry white wine
  • 1 liter chicken stock
  • 3 cloves of garlic
  • 2 celery stalks
  • Olive oil
  • 400 gram risotto rice
  • Butter
  • Can of peas
  • Handful fresh mint leaves
  • Large piece of parmesan cheese
Pea and mint risotto ingredients
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Kitchen equipment

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  • Grater
  • Large skillet
  • Kettle
  • Wooden spoon
  • Ladle
  • Chefs knife
  • Cutting board

Pea And Mint Risotto

45 minutes 4 people Main course

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Preparation -- 5 minutes

FINELY slice the cloves of garlic and the large onion. Prepare 1 liter of chicken stock, but you can also buy this at the supermarket. When using a can of peas (instead of frozen peas), wash and drain it first.

Wash the celery stalks, slice into thin slices.

Finishing up the pea and mint risotto -- 40 minutes

Heat up a knob of butter and some olive oil in the large skillet on medium-high heat. Sauté the onion and garlic. Add risotto and cook glazed in 2 - 3 minutes time.

Deglaze with a large dash of white wine and wait until the risotto has soaked up the wine. Start by adding the chicken stock into the large skillet one ladle at a time.

Keep adding moisture when it has almost been used up. Repeat until all of the chicken stock has been used up, or when the risotto rice has been cooked well.

Stir every now and then using the wooden spoon. Lastly add in the peas, these only have to be heated up. Finely slice a handful fresh mint leaves, stir through the risotto.

Grate a large piece of parmesan cheese, stir through the risotto rice too. Serve the pea and mint risotto with extra grated parmesan cheese. Enjoy your meal!

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