Pea and mint risotto

(51 ratings)

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pea and mint risotto
pea and mint risotto
  • Serves: 2

  • Prep time:

  • Cooking time:

This tasty dish has less fat than most risottos and that along with its great minty flavour makes it definitely worth a try.


  • 1 small onion, finely chopped
  • 125g arborio risotto rice
  • 1 vegetable stock cube, with 450ml boiling water
  • 125g frozen peas
  • 2 tbsp chopped fresh mint
  • Butter
  • Salt and freshly ground black pepper
  • Parmesan


  1. Heat a large knob of butter in a pan and add the onion. Cook for 3 minutes then stir in the rice.
  2. Add a ladleful of stock and stir, until absorbed. Keep adding stock until you have used it all. The rice should be plump and tender.
  3. Stir in the peas and simmer for 2 minutes. Stir in the mint and season. If you're fond of Parmesan, sprinkle some on before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 385(kcal)
  • Fat 12.0g
  • Saturates 7.0g
  • Sugars 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(51 ratings)

Your comments


Delicious! I added mushrooms and sprinkled olive oil on top - and ate it with a mug of fresh mint tea - yum!

Wendy Davis

Easy recipe and great for my 11 month old son too!!

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