Rice with Mint
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Rice with Mint
A light and aromatic rice dish flavored with fresh mint, extra virgin olive oil, and a touch of lemon. Perfect as a simple summer meal or as a side dish for fish and seafood.
Ingredienti
- 320 g Arborio or Carnaroli rice
- 2 tbsp extra virgin olive oil
- 1 small onion finely chopped
- 700 ml vegetable broth
- 20 fresh mint leaves
- 1 lemon
- 30 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 gently sauté the onion until soft.
- 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.
- Remove from the heat and stir in the chopped mint, grated lemon zest, and Parmigiano.
- Season with salt and black pepper.
- Let the rice rest for 2 minutes.
- Garnish with the remaining mint leaves and serve.
Note
For a fresher summer version, the rice can be cooled and served at room temperature with extra mint and a drizzle of olive oil. Some families also add a small amount of lemon juice just before serving.