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Fresh Pea Risotto with Arugula and Mint

This Fresh Pea Risotto has the green power and flavors of fresh arugula and mint- a perfect plant-based, one-pot recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 367 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small sweet onion quartered and thinly sliced
  • 4 cups chicken stock/broth
  • 2 cloves garlic minced
  • 1 1/2 cups RiceSelect Arborio Rice
  • 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 12 oz. fresh peas frozen can also be used- see notes
  • 5 oz. baby arugula about 3 cups
  • 1/2 cup fresh mint roughly chopped
  • 1/2 cup Parmesan Cheese finely grated, plus more for serving
  • kosher salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Heat olive oil (2 tablespoons) over medium heat in a large, heavy pot, such as a dutch oven or deep skillet. Add the sliced sweet onions and sauté until cooked and softened, but not too browned, about 5 minutes.
  2. Meanwhile, heat the chicken broth (4 cups) in a small saucepan, or in the microwave for a few minutes, until warm.
  3. Add the minced garlic (2 cloves) to the onions and sautè until fragrant, about 30 seconds.
  4. Add the arborio rice (1 1/2 cups), along with some salt and pepper, to the onions and garlic and toast the rice grains by sautéing until they begin to turn translucent on the outsides, about 3-5 minutes.
  5. Pour in the white wine (1 cup) and stir, scraping up anything that may be stuck to the bottom of the pot. Keep stirring until almost all the wine has been absorbed by the rice or evaporated, about 3 minutes.
  6. Add 1/2 cup of the warm chicken broth to the pot and stir almost continuously until almost all the broth has been absorbed, about 2-4 minutes.
  7. Keep adding the broth 1/2 cup at a time, stirring after each addition and allowing the rice to absorb the liquid, until the rice is fully cooked (about 20-30 minutes total). You may not need all four cups.
  8. Once the rice is fully cooked, add another 1/2 cup of chicken broth (if you've run out by this point, water can be used).
  9. Add the fresh peas (12 oz.) and arugula (5 oz.), and stir in order to cover the arugula in some of the rice so it wilts faster. Cover the pot and continue heating for one minute, until arugula is wilted and peas are softened.
  10. Stir in the fresh chopped mint (1/2 cup) and finely grated parmesan cheese (1/2 cup). Season to taste with more salt and pepper, if needed.
  11. Serve immediately with extra cheese, if desired.

Notes

  • Money Saving Tip: Frozen peas, which are usually cheaper, can be used in place of fresh. Just throw them in frozen when you would normally add the fresh peas, and they should be fine! They may cook just a bit more than fresh, so the texture will be a little softer.
  • Time Saving Tip: To save a bit of hands-on stirring time, add 1-1.5 cups of broth at a time. Stir for the first few minutes, then cover the pot and allow the rice to absorb the rest (about 10 minutes).
  • For a vegetarian option, use vegetable broth instead of chicken broth.
  • For a vegan option, use vegetable broth and omit the parmesan cheese. Omit just the cheese for a dairy free option.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 367kcal (18%) Carbohydrates 55g (18%) Protein 11g (22%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 5mg (2%) Sodium 724mg (30%) Potassium 511mg (15%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1220IU (24%) Vitamin C 41.3mg (46%) Calcium 186mg (19%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 367

% Daily Value*

Calories 367kcal 18%
Carbohydrates 55g 18%
Protein 11g 22%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 724mg 30%
Potassium 511mg 11%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1220IU 24%
Vitamin C 41.3mg 46%
Calcium 186mg 19%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.