Spring in a bowl — even if it’s winter outside.
There’s something about green food that makes you feel like you’re making good choices. This Pea, Mint & Ricotta Risotto is one of those meals that tastes indulgent and buttery… but is secretly packed with fibre, plant protein, and just enough mint to pretend you gardened today.
It’s a five-ingredient wonder that’s ideal for those “I want something fresh but also carby” nights. Bonus: it uses frozen peas, so you’re sorted even if your fridge is looking tragic.
🌿 Nutritional Highlights:
This vibrant green number isn’t just pretty — it’s quietly working overtime on your health.
- Plant Protein: From peas — great for muscle repair and satiety
- Fibre: For happy digestion and balanced blood sugar
- Calcium: From ricotta — supports bone and nerve function
- B Vitamins & Folate: Energy-boosting and mood-lifting
- Mint: Calms digestion and freshens flavour
🧪 Per Serve (Approx):
- Calories: 380 kcal
- Protein: 13g
- Fibre: 6g
- Vegetarian & Gluten-Free
🛒 Ingredients (Single Serving):
- 1 tsp olive oil
- 1 small garlic clove, minced
- ⅓ cup arborio rice
- 1 cup vegetable stock (plus extra if needed)
- ½ cup frozen peas (no need to thaw)
- 1 tbsp fresh ricotta (or cottage cheese if you prefer)
- 1 tbsp finely chopped fresh mint
- Zest of ½ lemon (optional but lovely)
- Salt & pepper, to taste
👩🍳 Instructions:
Step 1: Start the risotto
Heat olive oil in a small saucepan or skillet over medium heat. Add garlic and sauté for 30 seconds, then stir in the arborio rice and toast for 1–2 minutes until slightly translucent.
Step 2: Add stock gradually
Add ¼ cup of warm stock and stir until absorbed. Repeat with the rest of the stock, stirring regularly — this will take about 18–20 minutes until the rice is creamy and tender.
Step 3: Stir in the peas
Add frozen peas in the last 5 minutes of cooking. Stir through and let them cook through and brighten up the risotto.
Step 4: Finish with ricotta and mint
Turn off the heat and stir in ricotta, chopped mint, and lemon zest (if using). Season with salt and pepper to taste.
Step 5: Plate and enjoy
Spoon into your nicest bowl (or the cleanest one you’ve got), garnish with a little extra mint or a few whole peas if you’re feeling extra. Eat while still warm and smug.
🔁 Tips, Swaps & Storage
➤ No ricotta?
Use cottage cheese, feta, or a dollop of Greek yoghurt stirred through at the end. Even a splash of milk or oat cream works in a pinch.
➤ Make it vegan
Use a plant-based soft cheese or skip it — the peas and mint carry the flavour beautifully.
➤ Add-ins
Throw in baby spinach, asparagus tips, or chopped zucchini if you want to up the veggie count.
➤ Storage & Reheat
Best eaten fresh, but leftovers can chill in the fridge for up to 2 days. Reheat gently with a splash of water.
✅ Why It Works for One
It’s fresh, fast, and fuss-free — exactly the kind of thing that feels like it came out of a café kitchen but took one pan and 25 minutes at home. Plus, it uses things you probably already have in your freezer and herb garden (or herb graveyard on the windowsill — no judgment).
💬 Tell Me Your Twist
Tried it with lemon, extra mint, or a bit of chilli oil? I’d love to know! Drop a comment or tag @Plan4One on socials with your green bowl of goodness.
Remember: eat well, live well, stress less.
