This post is sponsored by Holland House Cooking Wines. All ideas and opinions are my own.
This risotto is heavy on flavor, yet light on calories. It’s made with vegetable stock and packed with peas and fresh mint!
I’m super excited to be kicking off a new partnership with Holland House Cooking Wines! If you’re like me and like to add a splash of wine to some recipes, then these are for you. They come seasoned and can handle the high heat of some dishes without compromising the taste. And you don’t have to use your favorite Chardonnay or Merlot! Holland House have been around since the 1800’s with a cool history that includes cocktails and drink mixers too.
Risotto is the perfect recipe to make with wine. As soon as your arborio rice and shallots get soft, throw in some Holland House White Cooking Wine and let it simmer until almost evaporated. The rice will suck up that intense flavor and then it’s time to add the stock. Slow and steady wins the race when making risotto, I like mine on the creamy side so I don’t skimp with the liquid.
I used veggie stock for this one but any kind will work. Some fresh lemon zest and mint, as well as green peas is all it takes to end up with a risotto that’s perfect for eating outside on a cool summers evening!
Whenever I make risotto, I always lay on a thick blanket of freshly grated Parmesan on top and let it sit for five minutes. Between the flavor of the cheese, the mint and the rice, this is easily one of my best risotto dishes yet. It’s perfectly filling as it is, but adding shrimp or even scallops would be no bad thing!
Here’s to a summer full of easy recipes with maximum flavor.
Pea and Mint Risotto with Lemon and Parmesan
Flavor loaded risotto made with fresh mint, lemon and Parmesan cheese.
- 2 tbsp olive oil
- 4 tbsp diced shallot
- 1 cup arborio rice
- 1/2 cup Holland House White Cooking Wine
- 4-5 cups vegetable stock, warm
- 1 1/2 cups frozen peas, thawed
- 1 tbsp fresh lemon zest
- 1 cup grated Parmesan cheese
- fresh mint
In a large pan (8-10inches) heat the olive oil.
Add the shallot and cook for 2-3 minutes on medium.
Add the rice and stir to coat well.
Pour in the Holland House White Cooking Wine and stir over a medium heat until all of the liquid has evaporated.
Start to add the stock slowly, a ladleful at a time and stir.
Once the stock has been absorbed, add another ladle until you have almost none left and the rice has turned a creamy consistency. This should take about 25 minutes.
Add the peas and lemon zest and gently stir through.
Season with salt and pepper.
Place some of the risotto into a bowl and garnish generously with grated Parmesan.
Serve with leaves of fresh mint.