Spring Pea Mint Risotto (Printable)

A creamy risotto blending fresh peas, mint, and Parmesan for bright, seasonal flavor and texture.

# What You'll 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

# Directions:

01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook for 1 minute more.
02 - Add the Arborio rice and cook, stirring constantly, until the grains are lightly toasted and coated in butter, about 2 minutes.
03 - Pour in the white wine and cook, stirring, until mostly absorbed, approximately 2-3 minutes.
04 - Begin adding the warm vegetable stock one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes total.
05 - Stir in the peas during the last 5 minutes of cooking so they remain bright green and tender.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan, mint, parsley, lemon zest, salt, and pepper. Mix well until the consistency is creamy and cohesive.
07 - Taste and adjust seasoning as needed. Serve immediately while hot, garnished with extra Parmesan and fresh mint leaves.

# Expert Advice:

01 -
  • It tastes like spring on a plate, with that bright mint and green pea flavor that reminds you why you waited all winter for fresh vegetables.
  • Honestly, watching the rice transform from grains into something creamy and luxurious feels like kitchen magic, and your guests will think you spent hours on it.
  • The whole thing comes together in under 45 minutes, which means you can actually enjoy your dinner party instead of being trapped at the stove.
02 -
  • If you wander away from the stove during the broth-adding phase, the rice will stick and you'll end up with something more like congee than risotto—set a timer if you need to, or just accept that you're committed to stirring for the next 20 minutes.
  • That creamy texture everyone loves? It comes from the rice starches, not heavy cream, so resist the urge to add dairy unless you're going for something richer—the butter and Parmesan are already doing the work.
03 -
  • If your risotto seems too thick when you're finished, stir in a ladle of warm stock or a splash of pasta water to loosen it—risotto should flow slightly on the plate, not sit in a stiff mound.
  • For extra richness without feeling heavy, drizzle each serving with a small amount of good-quality olive oil and a few more fresh mint leaves right before you hand over the bowl.
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