Spring Pea Mint Risotto (Printable View)

Creamy risotto enhanced by spring peas, fresh mint, and Parmesan cheese in a comforting main dish.

# Needed Ingredients:

→ 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, approximately 4 minutes. Stir in the minced 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, approximately 2 minutes.
03 - Pour in the dry white wine and cook, stirring, until mostly absorbed.
04 - Begin adding the warm vegetable stock one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next addition. 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 maintain their bright color and tender texture.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, mint, parsley, lemon zest, salt, and pepper. Mix thoroughly until the mixture achieves a creamy consistency.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan and fresh mint leaves.

# Expert Hints:

01 -
  • It looks and tastes like spring on a plate, even if you're making it in the dead of winter with frozen peas.
  • The whole thing comes together in under an hour, which means you can actually relax before guests arrive instead of stress-cooking in your apron.
  • Fresh mint and lemon zest transform simple risotto into something that feels restaurant-worthy without requiring restaurant-level skill.
02 -
  • The stock must stay warm the entire time—if you add cold stock to the hot rice, you'll interrupt the cooking and end up with uneven grains.
  • Resist the urge to walk away and check your phone; risotto demands your attention and constant stirring, but it's actually meditative once you surrender to it.
  • Taste the rice at the 18-minute mark because every stove cooks differently, and some rice needs a minute or two more or less.
03 -
  • Keep the vegetable stock heating in a separate small saucepan so it's always warm and ready; this is the single biggest thing that separates good risotto from great risotto.
  • The moment you finish the risotto and add the final butter, Parmesan, and herbs, you're racing against time—have your bowls warming and your guests seated because it loses its magic if it sits.
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