This Jamie Oliver Pea and Mint Risotto recipe is made with simple ingredients like olive oil, garlic, shallot, arborio rice, chicken stock, peas, Parmesan cheese, and fresh mint. It takes approximately 40 minutes to prepare and serves 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Cauliflower Risotto
- Jamie Oliver Seafood Risotto
- Jamie Oliver Mushroom And Chicken Risotto
💚 Why This Pea And Mint Risotto Recipe Will Be Your New Favorite:
- Quick and Easy: Ready in just 40 minutes, perfect for busy weeknights.
- Fresh and Flavorful: Bursting with the vibrant taste of peas and mint.
- Creamy Texture: Rich and indulgent thanks to the addition of Parmesan cheese.
- Versatile Dish: Enjoy as a main course or a delightful side dish for any occasion.
🍚 Jamie Oliver Pea And Mint Risotto Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, halved
- 1 large shallot, minced
- 1 1/2 cups arborio rice (10 ounces)
- 4 1/2 cups chicken stock or low-sodium broth, warmed
- Salt and freshly ground white pepper
- One 16-ounce bag frozen baby peas (3 cups), thawed
- 1/2 cup grated Parmesan cheese
- 1 cup finely shredded mint leaves
🍛 How To Make Jamie Oliver Pea And Mint Risotto
- In a big saucepan, heat the oil over medium-low. Cover and cook over fairly low heat for about 3 minutes, until the shallot and garlic are soft.
- Over fairly low heat, add the rice and stir it in for about two minutes, or until it becomes slightly clear.
- Add 1 cup of the hot chicken stock and stir it in. Cook until it is almost all absorbed.
- Add about a cup of stock at a time and stir until it’s all absorbed before adding more.
- It will take about 17 minutes of turning and cooking until the rice is al dente and mixed with a thick, creamy liquid.
- Add salt and pepper, and throw away the garlic. Add the peas and cook until they are warm. Add the cheese and mint, then serve.
💭 Recipe Tips
- Use fresh mint leaves for optimal flavor.
- Avoid overcooking the risotto to maintain a creamy texture.
- Stir constantly to prevent the rice from sticking to the pan.
- Taste and adjust seasoning before serving, adding salt and pepper if needed.
- If using frozen peas, thaw them completely before adding to the risotto to ensure even cooking.
🥗 What To Serve With Pea And Mint Risotto?
Serve Pea and Mint Risotto with a side of crusty bread or a fresh green salad for a complete meal, grilled vegetables like asparagus or zucchini complement the flavors of the risotto beautifully, adding texture and variety to the plate.
🎚 How To Store Leftovers Pea And Mint Risotto?
- In The Fridge. To store Leftovers Pea And Mint Risotto transfer leftovers into an airtight container and refrigerate within two hours it can be refrigerated for up to three days.
- In The Freezer. To freeze Leftovers Pea And Mint Risotto cool the risotto completely portion it into freezer-safe container and store for up to three months.
🥵 How To Reheat Leftovers Pea And Mint Risotto?
- In The Microwave: Place Leftovers Pea And Mint Risotto in a microwave-safe dish, cover, and heat on high for 1-2 minutes, stirring halfway through.
- In The Oven: Spread Leftovers Pea And Mint Risotto in a baking dish, cover with foil, and bake at 350°F for 15-20 minutes.
FAQs
How Do You Prevent Pea And Mint Risotto From Becoming Mushy?
To prevent pea and mint risotto from becoming mushy, avoid overcooking the rice by stirring frequently and adding the broth gradually, allowing the rice to absorb it slowly.
Can You Make Pea And Mint Risotto In A Pressure Cooker?
Yes, you can make pea and mint risotto in a pressure cooker. Simply follow your pressure cooker’s instructions for cooking risotto, adjusting the cooking time accordingly.
How Do You Know When Pea And Mint Risotto Is Done Cooking?
Pea and mint risotto is done cooking when the rice is tender with a slight bite (al dente) and the risotto has a creamy consistency. It usually takes about 18-20 minutes.
Can You Use Brown Rice Instead Of Arborio Rice In Pea And Mint Risotto?
Yes, you can use brown rice instead of Arborio rice in pea and mint risotto, but keep in mind that brown rice will require a longer cooking time and may result in a slightly different texture compared to using Arborio rice. Adjust the cooking time and liquid accordingly.
Try More Jamie Oliver Recipes:
Jamie Oliver Pea And Mint Risotto Nutrition Facts
- Calories: 350
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 600mg
- Total Carbohydrates: 55g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 12g
Jamie Oliver Pea And Mint Risotto
Description
This Jamie Oliver Pea and Mint Risotto recipe is made with simple ingredients like olive oil, garlic, shallot, arborio rice, chicken stock, peas, Parmesan cheese, and fresh mint. It takes approximately 40 minutes to prepare and serves 4 people.
Ingredients
Instructions
- In a big saucepan, heat the oil over medium-low. Cover and cook over fairly low heat for about 3 minutes, until the shallot and garlic are soft.
- Over fairly low heat, add the rice and stir it in for about two minutes, or until it becomes slightly clear.
- Add 1 cup of the hot chicken stock and stir it in. Cook until it is almost all absorbed.
- Add about a cup of stock at a time and stir until it’s all absorbed before adding more.
- It will take about 17 minutes of turning and cooking until the rice is al dente and mixed with a thick, creamy liquid.
- Add salt and pepper, and throw away the garlic. Add the peas and cook until they are warm. Add the cheese and mint, then serve.
Notes
- Use fresh mint leaves for optimal flavor.
Avoid overcooking the risotto to maintain a creamy texture.
Stir constantly to prevent the rice from sticking to the pan.
Taste and adjust seasoning before serving, adding salt and pepper if needed.
If using frozen peas, thaw them completely before adding to the risotto to ensure even cooking.