Spring Pea Mint Risotto (Printable)

A creamy dish featuring tender peas, fresh mint, and Parmesan for a flavorful, light meal option.

# 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 Steps:

01 - In a medium saucepan, warm the vegetable broth over low heat and keep it simmering throughout the cooking process.
02 - In a large heavy-bottomed skillet, 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 while stirring until mostly absorbed.
06 - Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 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.
08 - Remove from heat. Stir in the remaining tablespoon of butter, Parmesan cheese, heavy cream if using, chopped mint, and lemon zest. Season with salt and pepper to taste.
09 - Let the risotto rest for 2 minutes, then serve immediately, garnished with additional fresh mint and Parmesan if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour and feels restaurant-quality without the stress or pretension.
  • The bright mint and peas keep it feeling light and springy, not heavy like some risottos can be.
  • There's something deeply satisfying about standing at the stove, stirring and coaxing the rice into creamy perfection—it's meditative and rewarding all at once.
02 -
  • The warm broth is non-negotiable—I learned this the hard way when I once thought room-temperature broth would work fine, and my risotto ended up grainy and sad.
  • Fresh Parmesan grated by hand makes an astonishing difference in the final creaminess because it melts properly, whereas pre-grated catches air and doesn't emulsify the same way.
  • Stirring frequently doesn't mean constantly—you're looking for a gentle, rhythmic motion every 30 seconds or so, not aggressive scraping.
03 -
  • Use a wooden spoon instead of a whisk—it's gentler on the rice and gives you better control over the stirring rhythm.
  • If your risotto ever seems too thick before it's done cooking, add a little warm broth or even warm water rather than panicking; it's easy to fix mid-cook.
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