Creamy Pea & Mint Orzo Risotto (Ready in 30 Min)
Spring has officially entered the chat, so let’s welcome this Creamy Pea & Mint Orzo Risotto!
Servings: 4
Equipment
Ingredients
- 16 ounces green peas fresh or frozen
- Kosher salt
- 1/2 cup packed fresh mint leaves plus more for serving
- 1 tablespoon extra-virgin olive oil
- 1 large shallot minced
- 2 large garlic cloves minced
- Kosher salt and freshly ground black pepper
- 1 cup dry orzo
- 2 cups vegetable broth chicken broth, or water
- 1/2 cup goat cheese crumbled, plus more for serving
- Zest and juice of 1 small lemon
Instructions
- Place your peas in a medium pot, large saucepan, or Dutch oven with 1 cup of water and a big pinch of kosher salt. Bring this to a boil, then to a gentle simmer, until your peas turn a vibrant green, and soften a tad. I do prefer a little bite to the peas, so I won’t wait too long, about 6 minutes.
- Drain out 1/2 cup of peas using a slotted spoon or spider tool to a bowl, and set aside. Transfer the rest of the peas, with the pea water to a blender. You don’t need to add salt here since the water is already salty enough. Keep your pot on the stovetop.
- Add in your mint leaves and blend until completely smooth. Your mixture should be a vibrant green and a thin consistency.
- On medium heat, add your olive oil to the pot, and warm until shimmering. Add your garlic, shallots, salt, and pepper, and cook for 1 to 2 minutes until softened just a tad and fragrant, you don’t want any color on these.
- Add in orzo, continuing to stir. Add in your green pea liquid, 1/2 cup at a time, stirring frequently, until all the liquid is absorbed. Repeat this in batches until there is no more pea water.
- Add 2 more cups of water or broth now, ½ cup at a time. Adjust with more water or broth as needed, until your orzo is cooked through, and creamy. Season with salt and pepper.
- Turn off the heat, and add in your reserved peas, crumbled goat cheese, lemon zest, and lemon juice. Give this all one big toss until your cheese is melted.
- Serve, and top with more crumbled cheese, mint, and black pepper. Finish with a squeeze of lemon juice.
Video
Notes
- Orzo Substitute: You can use short-grain rice or arborio rice, but note that the timing will differ.
- Make This Vegan and Dairy-Free: Swap the cheese for vegan cream cheese or dairy-free cheese, or you can skip the cheese entirely.
- Prep: You can prepare this ahead of time and reheat it on the stovetop.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium-low heat, adjusting with a splash of water as needed to loosen up.
Nutrition
Calories: 515kcal | Carbohydrates: 71g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1903mg | Potassium: 1107mg | Fiber: 26g | Sugar: 30g | Vitamin A: 4471IU | Vitamin C: 181mg | Calcium: 114mg | Iron: 7mg