Spring Pea Mint Risotto (Print)

Creamy risotto with fresh peas, mint, and Parmesan for a flavorful springtime main course.

# Components:

→ 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 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 this process 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 to maintain their bright color and tender texture.
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 mixture achieves a creamy consistency.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and fresh mint leaves.

# Expert Advice:

01 -
  • It comes together faster than most risottos but tastes like you've spent hours at the stove.
  • Fresh mint and lemon zest make it taste like spring itself, bright enough to work year-round if you need it to.
  • Impressing four people or a dinner party becomes genuinely easy—the creamy texture does the heavy lifting.
02 -
  • Don't walk away from the stove during those eighteen to twenty minutes of stirring; risotto demands your attention and rewards it with creaminess you can't fake.
  • The peas must go in at the end—if you add them too early, they'll lose their bright color and turn army-green, which tastes fine but looks sad.
03 -
  • Never use pre-grated Parmesan—the anti-caking agents prevent it from melting smoothly, leaving you with grainy spots instead of creamy cohesion.
  • If your risotto seems too thick at the end, don't panic; a splash of warm stock (or even warm water) stirred in gently brings it back to that flowing, creamy texture.
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