Pea, mint and green garlic risotto

Vegetarian, Gluten Free, Soy Free

2 Servings, 500 Calories/Serving

With crisp peas, fresh mint and young green garlic, this creamy risotto dish screams ‘Spring has arrived!’ A little grated pecorino cheese adds a savory note at the end to satisfy and delight.


  • 2 to 3 shallots
  • 4 stalks green garlic
  • 1 cup Arborio rice
  • 1 cup vegetable stock
  • 1 cup Ecopia Farms peas
  • Small bunch mint
  • 1/4 cup pecorino cheese
  • 1/4 cup roasted hazelnuts



Sauté aromatics

Heat 1 tablespoon oil and 1 tablespoon butter in saucepan on high until oil shimmers and butter melts. While waiting:
*Peel and thinly slice shallot.
*Peel, cut off root end and thinly slice green garlic.
Sauté shallot and garlic with a pinch of salt until just soft and translucent, 3 to 5 minutes.


Cook risotto

Add risotto and cook until lightly toasted, 2 to 3 minutes. Stir in stock and 1 1/2 cups water. Bring to a boil, reduce to a simmer and cook until most of the water has absorbed, 20 to 22 minutes. If the mixture seems too dry, add a few tablespoons warm water. The consistency should be creamy and slightly al dente.


Cook peas

Once risotto has absorbed most of the liquid, stir in peas and cook until tender, 5 to 7 minutes. Meanwhile:
*Pick leaves off mint, rinse and finely chop.


Finish, plate

Take risotto off heat. Stir in cheese, mint and hazelnuts and season to taste with salt and pepper. Divide evenly between two shallow bowls and serve.

Nutrition per serving: 40

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