Spring Pea Mint Risotto (Printer-Friendly)

A creamy risotto with fresh peas, mint, and Parmesan for a vibrant springtime dish.

# What You Need:

→ Vegetables

01 - 1 cup fresh or frozen green peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Rice

04 - 1.5 cups Arborio rice

→ Liquids

05 - 4 cups vegetable stock, kept warm
06 - 0.5 cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving

→ Herbs & Seasonings

09 - 0.25 cup fresh mint leaves, finely chopped
10 - 2 tablespoons fresh flat-leaf parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon

# How-To Steps:

01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in the minced garlic and cook for 1 minute longer.
02 - Add the Arborio rice and cook while stirring constantly until the grains are lightly toasted and fully coated in butter, approximately 2 minutes.
03 - Pour in the dry white wine and cook while stirring until the liquid is mostly absorbed.
04 - Begin adding the warm vegetable stock one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next portion. Continue this process until the rice is creamy and al dente, approximately 18 to 20 minutes total.
05 - Stir in the green peas during the final 5 minutes of cooking to preserve their bright color and tender texture.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, fresh mint, parsley, lemon zest, salt, and pepper. Mix thoroughly until the consistency is creamy and well combined.
07 - Taste the risotto and adjust the seasoning as necessary. Serve immediately, garnished with additional grated Parmesan and fresh mint leaves.

# Helpful Hints:

01 -
  • It tastes like spring in a bowl without any fussy techniques or mystery ingredients.
  • Fresh peas stay bright and tender because they join the party at just the right moment.
  • The whole thing comes together in under an hour, which feels like cheating for something this elegant.
02 -
  • Stirring isn't optional, it's essential: constant stirring releases the rice's starch, which is what creates that creamy texture instead of a soupy mess.
  • Temperature matters more than you'd think: keeping the stock warm means the rice cooks evenly and becomes creamy, while cold stock stops the cooking process abruptly.
  • Don't add all the peas at the beginning or they'll turn dull and lose their delicate texture; the last 5 minutes is their perfect window.
03 -
  • Grate your Parmesan fresh just before cooking, because pre-shredded versions contain anti-caking agents that create a grainy texture instead of that silky creaminess you're after.
  • If the risotto seems too thick at the end, loosen it with a splash of warm stock rather than water, which dilutes the flavor you've been building.
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