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Pea & Mint Risotto

Recipe courtesy of Gerry Speirs at Foodness Gracious

Yield: 2 servings | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes


  • 2 Tbsp. olive oil
  • 4 Tbsp. shallot, diced
  • 1 cup Arborio rice
  • ½ cup Holland House® White Cooking Wine
  • 4-5 cups vegetable stock, warm
  • 1½ cups frozen peas, thawed 
  • 1 Tbsp. lemon zest, fresh
  • 1 cup parmesan cheese, grated
  • mint, fresh, for garnish
Shop Ingredients


  1. In a large pan (8-10 inches) heat the olive oil.
  2. Add the shallot and cook for 2-3 minutes on medium heat.
  3. Add the rice and stir to coat well.
  4. Pour in the Holland House® White Cooking Wine and stir over a medium heat until all of the liquid has evaporated.
  5. Start to add the stock slowly, a ladleful at a time and stir.
  6. Once the stock has been absorbed, add another ladle until you have almost none left and the rice has turned to a creamy consistency. This should take about 25 minutes.
  7. Add the peas and lemon zest and gently stir through.
  8. Season with salt and pepper.
  9. Place some of the risotto into a bowl and garnish generously with grated parmesan cheese.
  10. Serve fresh mint leaves.