This pea and broad bean risotto was born from my desire to capture all the freshness of spring in a single dish. I created it one Sunday when I had brought back some beautiful early vegetables from the market, and I was looking for a way to enhance them without masking their delicate flavor.
What I particularly love about this recipe is the balance between the sweetness of the peas, the melt-in-your-mouth texture of the broad beans, and the herbaceous note brought by the fresh mint. All of this is enveloped in creamy rice that perfectly absorbs all these springtime aromas.
You can easily adapt this dish to your liking: add some diced zucchini, replace the mint with basil, or incorporate toasted pine nuts for extra crunch. It's a vegetarian dish that can also be enhanced with pieces of grilled chicken for those with a bigger appetite.
Rich in fiber and vitamins thanks to the green vegetables, this risotto makes a complete and balanced meal, perfect for a family lunch or a dinner with friends.
Risotto with peas, broad beans and fresh mint
4
portions15
minutes17
minutes450
kcal35
minutesA creamy risotto recipe that celebrates springtime flavors with tender peas, fava beans, and a touch of fresh mint. A comforting and colorful dish, perfect for warmer days.
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Ingredients
300g Arborio rice
200g of fresh shelled peas
150g beans of fresh shelled broad
1 thinly sliced spring onion
2 chopped garlic cloves
80 cl of hot vegetable broth
10 cl of dry white wine
60g cheese of grated Parmesan
3 tablespoons of olive oil
10 finely chopped fresh mint leaves
Salt, freshly ground pepper
Preparation steps
- Heat the olive oil in a large frying pan. Add the spring onion and garlic, and sauté for 2 minutes over medium heat.
- Add the rice and stir for 1 minute to coat it in oil. Add the white wine and let it evaporate while stirring.
- Stir in a ladleful of hot broth, mix until fully absorbed. Repeat this process for 8 minutes.
- Add the peas and broad beans with a ladleful of stock. Continue cooking for 5 minutes, adding more stock if necessary.
- Remove from heat, stir in the parmesan and half of the chopped mint. Mix vigorously.
- Taste and adjust the seasoning. Serve immediately on warm plates.
- Sprinkle with the remaining fresh mint when serving.
📝 Notes
For best results, use homemade or good-quality vegetable stock. You can prepare the vegetables in advance, but risotto is best enjoyed immediately after cooking.
💡 Chef's Tips
The secret to a good risotto: stir regularly but not constantly, and add the stock ladle by ladle. If you don't have fresh broad beans, use thawed frozen ones. Blanch them for 1 minute before adding them to the risotto.
🔄 Variations
- Asparagus risotto: replace the broad beans with pieces of green asparagus
- For a richer recipe: add 2 tablespoons of mascarpone along with the parmesan
