Artichoke, Pea and Mint Risotto

By • March 17, 2010 • 19 Comments

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Author Notes: Peas and artichokes are such a delicious combination of flavors. My mom makes a fantastic pan-sauted pea/artichoke dish, where the artichokes caramelize slightly and the peas turn super-sweet. And I've had the idea to make a risotto with mint ever since food52's first online Sunday Supper when I turned Amreen's Shrimp Biryani into a mushy mint "risotto" by accident. This risotto turned out so delicious - although Sconegirl asked "can you pick out the peas?" and Sconeman said "what's that weird flavor undertone?" Sconeboy, well, he didn't even want to look at it. Ah, well. I still think it's really good and wanted to share it with everyone.mrslarkin

Serves 3

  • 4 tablespoons unsalted butter
  • 1/2 cup frozen artichoke hearts, thawed and sliced vertically into thin slices
  • 1/2 cup frozen baby peas, thawed
  • 1 garlic clove, smashed
  • 2 tablespoons slivered fresh mint
  • 1/2 cup finely diced yellow onion
  • 1 cup Arborio rice
  • 4 1/2 cups hot chicken stock
  • 1 cup grated Parmigiano Reggiano
  • 1 tablespoon heavy cream or unsalted butter
  • sea salt and pepper
  1. In a medium-sized heavy-bottomed pot over medium heat, melt 2 tablespoons butter. Add smashed garlic, and stir for 30 seconds. Add artichoke hearts and peas. Sprinkle with a couple pinches of sea salt. Saute for a minute or two. Do not brown. Add 1 tablespoon mint and stir to combine. Turn veggie mixture out to a bowl and set aside.
  2. In the same pot, melt the other 2 tablespoons of butter over medium heat. Add the onions and cook until translucent. Do not brown the onions.
  3. Add the rice and stir to coat the grains with the butter/onion mixture.
  4. In 1/2 to 1 cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until most of the broth is absorbed, the rice is al dente, and still a little soupy.
  5. Taste the rice for salt and if needed, add some to the pot.
  6. Turn off the heat. Add the Parmigiano and stir. Add in the veggies, the other tablespoon of mint, and fold into the risotto. Stir in the cream or butter. Check for salt.
  7. Serve in warm shallow bowls topped with some more Parmigiano, and some cracked black pepper, if desired.
  8. Buon Appetito!
Jump to Comments (19)

Tags: hearty, savory, Spring

Comments (19) Questions (0)

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Springy indeed, the colors are beautiful and it looks creamy and delicious.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! And no need to wait for springtime as all the ingredients are available year round.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmm. This sounds like a wonderfully light and flavorful rendition of risotto.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, fiveandspice! Yes, it's very fragrant!

New

over 3 years ago Happyolks

Beautiful :) I would love to try this using the big bag of fava beans I just got in my CSA box in place of the peas. Could be fun!?

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! oh, favas sounds yummy! yes, try it!

Katherine_photo

over 3 years ago kmartinelli

Sounds just lovely! It's getting to be the end of artichoke season here (how weird to think of them as a winter vegetable) and this sounds like the perfect use for them!

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over 3 years ago dymnyno

Artichokes are NOT a winter vegetable!! The peak season in Castroville (where 80% of US crop is grown) is March to Mary...sounds like a very Spring veggie to me, and this sounds like a perfect Spring recipe.

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over 3 years ago dymnyno

Ha! I meant March to May. (where did that "r" come from!

Katherine_photo

over 3 years ago kmartinelli

I meant they are a winter vegetable in Israel, where I am, which is very weird for me coming from the US where they are the epitome of spring. Then again, Israel's winter isn't exactly wintery. This is absolutely a perfect spring recipe!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks guys!

Bav_photo

over 4 years ago Margy@hidethecheese

I love the pea-mint combination of flavors.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Margy! Me too.

Stringio

over 4 years ago testkitchenette

I love the inclusion of mint in your risotto.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, TK!

Newliztoqueicon-2

over 4 years ago Lizthechef

Definitely, THE spring risotto - OK if I skip the mint? I'm just not into mint in food. Maybe I will eat your risotto with a mojito ;) Thanks for your recipe-

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome! Maybe a little parsley instead? Mojito sounds REAL good. Say, I do have some leftover mint....

186003_1004761561_1198459_n

over 4 years ago dymnyno

Sounds like a classic spring risotto.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yes! It finally feels like spring around here...