Rice, Peas and Mint
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Rice, Peas and Mint
A fresh and comforting rice dish that combines sweet peas with the bright aroma of mint. Traditionally prepared in spring when fresh peas are at their best.
Calories380kcal
Ingredienti
- 320 g Arborio or Carnaroli rice
- 300 g fresh or frozen peas
- 3 tbsp extra virgin olive oil
- 1 small onion finely chopped
- 750 ml vegetable broth
- 20 fresh mint leaves
- 40 g grated Parmigiano Reggiano
- Salt to taste
- Black pepper to taste
Istruzioni
- Finely chop most of the mint leaves, reserving a few for garnish.
- Heat the olive oil in a saucepan and sauté the onion until soft and translucent.
- Add the peas and cook for 3–4 minutes.
- Add the rice and toast it for 2 minutes, stirring constantly.
- Gradually add the hot broth, one ladle at a time, stirring frequently.
- Continue cooking for about 16–18 minutes until the rice is tender and creamy.
- Stir in the chopped mint and grated Parmigiano.
- Season with salt and black pepper to taste.
- Let the rice rest for 2 minutes before serving.
- Garnish with the remaining mint leaves and serve hot.
Note
For a richer version, a small amount of pancetta can be sautéed with the onion. Fresh spring peas provide the best flavor and texture.