Spring Pea Mint Risotto (Printable view)

A creamy risotto blending sweet peas, fresh mint, and Parmesan for a vibrant, flavorful dish.

# What You Need:

→ Produce

01 - 1 cup fresh or frozen spring peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh mint leaves, finely chopped
05 - Zest of 1 lemon, optional

→ Grains

06 - 1.5 cups Arborio rice

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup grated Parmesan cheese
09 - 0.25 cup heavy cream, optional

→ Liquids

10 - 4 cups vegetable broth, kept warm
11 - 0.5 cup dry white wine

→ Pantry

12 - 2 tablespoons extra-virgin olive oil
13 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - In a medium saucepan, warm the vegetable broth over low heat and maintain a gentle simmer throughout the entire cooking process.
02 - In a large heavy-bottomed skillet or saucepan, heat the olive oil and 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are well coated and slightly translucent at the edges.
05 - Pour in the dry white wine and cook, stirring continuously, until mostly absorbed by the rice.
06 - Begin adding the warm broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for approximately 18 to 20 minutes until the rice is creamy and al dente.
07 - When approximately 5 minutes of cooking time remain, stir in the spring peas and continue cooking.
08 - Remove from heat and stir in the remaining 1 tablespoon butter, Parmesan cheese, heavy cream if using, chopped mint, and lemon zest. Season with salt and pepper to taste.
09 - Allow the risotto to rest for 2 minutes, then serve immediately. Garnish with additional fresh mint and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and still manages to feel impressive enough for guests.
  • Fresh peas and mint keep it light and bright, nothing heavy hanging around after you eat.
  • The creaminess is completely from the rice and cheese doing their magic—no cream required unless you want extra indulgence.
02 -
  • The most common mistake is stopping your stirring too early or adding broth too quickly—risotto needs constant attention and patience, or it becomes gluey instead of creamy.
  • Your broth temperature matters more than you'd think; if it's too cold when it hits the rice, the cooking time stretches and the texture suffers.
  • Risotto waits for no one, so have your bowls ready and your guests sitting down before you pull it off the heat.
03 -
  • Save your good Parmesan for this—pre-grated cheese has anti-caking agents that prevent it from melting as smoothly as freshly grated.
  • If you're making this for someone with dietary restrictions, it's easily vegan with vegan butter and a good dairy-free cheese alternative; the dish holds its integrity.
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