Artichoke, Pea And Mint Risotto Recipe

Name: Artichoke, Pea And Mint Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/2 cup frozen artichoke hearts, thawed and sliced vertically into thin slices; 1/2 cup frozen baby peas, thawed; 1 garlic clove, smashed; 2 tablespoons slivered fresh mint; 1/2 cup finely diced yellow onion; 1 cup Arborio rice; 4 1/2 cups hot chicken stock; 1 cup grated Parmigiano Reggiano; 1 tablespoon heavy cream or unsalted butter; sea salt and pepper

Servings: persons

4 tablespoons unsalted butter
1/2 cup frozen artichoke hearts, thawed and sliced vertically into thin slices
1/2 cup frozen baby peas, thawed
1 garlic clove, smashed
2 tablespoons slivered fresh mint
1/2 cup finely diced yellow onion
1 cup Arborio rice
4 1/2 cups hot chicken stock
1 cup grated Parmigiano Reggiano
1 tablespoon heavy cream or unsalted butter
sea salt and pepper

1
In a medium-sized heavy-bottomed pot over medium heat, melt 2 tablespoons butter. Add smashed garlic, and stir for 30 seconds. Add artichoke hearts and peas. Sprinkle with a couple pinches of sea salt. Saute for a minute or two. Do not brown. Add 1 tablespoon mint and stir to combine. Turn veggie mixture out to a bowl and set aside.
2
In the same pot, melt the other 2 tablespoons of butter over medium heat. Add the onions and cook until translucent. Do not brown the onions.
3
Add the rice and stir to coat the grains with the butter/onion mixture.
4
In 1/2 to 1 cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until most of the broth is absorbed, the rice is al dente, and still a little soupy.
5
Taste the rice for salt and if needed, add some to the pot.
6
Turn off the heat. Add the Parmigiano and stir. Add in the veggies, the other tablespoon of mint, and fold into the risotto. Stir in the cream or butter. Check for salt.
7
Serve in warm shallow bowls topped with some more Parmigiano, and some cracked black pepper, if desired.
8
Buon Appetito!

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/2 cup frozen artichoke hearts, thawed and sliced vertically into thin slices, 1/2 cup frozen baby peas, thawed, 1 garlic clove, smashed, and more.

Yes, Artichoke, Pea And Mint Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Pea And Mint Risotto

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