Spring Pea Mint Risotto (Printable)

Creamy risotto bursting with fresh peas, fragrant mint, and rich Parmesan cheese.

# 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 Make It:

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 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.
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 until the rice is creamy and al dente, approximately 18 to 20 minutes.
05 - Stir in the peas during the last 5 minutes of cooking so they stay bright 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 creamy.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and fresh mint leaves.

# Expert Advice:

01 -
  • It looks fancy enough to serve guests, but the technique is forgiving once you understand the rhythm of adding broth.
  • Fresh mint and peas shine without needing complicated flavors—the beauty is in restraint and quality ingredients.
  • You can have dinner ready in under an hour, which means weeknight elegance is actually achievable.
02 -
  • If your risotto looks too thick at the end, don't panic—stir in a splash of warm broth or even pasta water to loosen it back up, because risotto continues cooking slightly from residual heat.
  • The constant stirring is not optional; it's the difference between creamy risotto and gluey rice porridge, and it's worth those few minutes of arm movement.
03 -
  • Keep that broth warm and simmering in a separate pot the entire time; the temperature difference between cold broth and hot rice is the invisible culprit behind most risotto failures.
  • If you finish cooking and the risotto seems too thick, add broth one tablespoon at a time while stirring—it should move slightly on the plate, creamy but never soupy.
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