Artichoke, Pea and Mint Risotto

March 17, 2010

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

Ingredients

  • 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
In This Recipe

Directions

  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!

More Great Recipes:
Risotto|Artichoke|Grains|Milk/Cream|Mint|Pea|Appetizer|Entree

Reviews (17) Questions (0)

17 Reviews

fiveandspice May 9, 2011
Mmmm. This sounds like a wonderfully light and flavorful rendition of risotto.
 
Author Comment
mrslarkin May 9, 2011
Thanks, fiveandspice! Yes, it's very fragrant!
 
Happyolks May 8, 2011
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!?
 
Author Comment
mrslarkin May 8, 2011
Thanks! oh, favas sounds yummy! yes, try it!
 
kmartinelli May 8, 2011
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!
 
dymnyno May 8, 2011
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.
 
dymnyno May 8, 2011
Ha! I meant March to May. (where did that "r" come from!
 
kmartinelli May 8, 2011
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!
 
Author Comment
mrslarkin May 8, 2011
Thanks guys!
 
[email protected] March 19, 2010
I love the pea-mint combination of flavors.
 
Author Comment
mrslarkin March 19, 2010
Thank you, Margy! Me too.
 
testkitchenette March 18, 2010
I love the inclusion of mint in your risotto.
 
Author Comment
mrslarkin March 18, 2010
Thanks, TK!
 
Lizthechef March 17, 2010
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-
 
Author Comment
mrslarkin March 17, 2010
You're welcome! Maybe a little parsley instead? Mojito sounds REAL good. Say, I do have some leftover mint....
 
dymnyno March 17, 2010
Sounds like a classic spring risotto.
 
Author Comment
mrslarkin March 17, 2010
Yes! It finally feels like spring around here...