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Spring Pea and Mint Risotto

A close-up of creamy Spring Pea and Mint Risotto, topped generously with grated cheese and fresh herbs.
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A recipe for creamy risotto featuring fresh spring peas and bright mint flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups hot vegetable broth (or chicken broth)
  • 1 1/2 cups fresh or frozen peas
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh mint leaves, chopped
  • 1 tablespoon fresh lemon zest
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  2. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This toasts the rice.
  3. Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  4. Add one ladleful (about 1 cup) of the hot broth to the rice. Stir continuously until the liquid is almost completely absorbed. Do not let the rice stick to the bottom.
  5. Continue adding the broth, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes. The rice should be creamy but still have a slight bite (al dente).
  6. When you have about 1 cup of broth left, stir in the peas. Continue adding the remaining broth until the risotto is creamy and the peas are tender.
  7. Remove the pot from the heat. Stir in the Parmesan cheese, chopped mint, and lemon zest. Mix well until the cheese melts and the risotto is smooth.
  8. Season with salt and pepper to your preference. Let the risotto rest, covered, for 2 minutes before serving immediately.

Notes

  • Keep your broth hot throughout the cooking process; adding cold broth stops the cooking and ruins the texture.
  • Stirring frequently releases the starch from the rice, which creates the signature creamy texture without adding cream.
  • For a richer flavor, substitute half of the broth with a light chicken stock.
  • Serve this risotto as a main course or as a side dish for roasted chicken or fish.

Nutrition

Find it online: https://cookerykings.com/spring-pea-and-mint-risotto/