Spring Pea Mint Risotto (Printer-friendly)

Creamy risotto blending fresh peas, mint, and Parmesan for a vibrant springtime main.

# What You'll 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 tbsp 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 tbsp fresh flat-leaf parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon

# Directions:

01 - Melt 2 tbsp butter in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute more.
02 - Add Arborio rice to the saucepan and cook while stirring constantly until grains are lightly toasted and coated in butter, about 2 minutes.
03 - Pour in the dry white wine and cook while stirring until mostly absorbed, approximately 2-3 minutes.
04 - Begin adding warm vegetable stock one ladleful at a time, stirring constantly. Wait until most liquid is absorbed before adding the next ladle. Continue this process for 18-20 minutes until rice becomes creamy and al dente.
05 - Stir in the fresh or frozen green peas during the final 5 minutes of cooking to maintain brightness and tenderness.
06 - Remove risotto from heat. Stir in remaining 1 tbsp butter, Parmesan cheese, chopped mint, parsley, lemon zest, salt, and pepper. Mix thoroughly until creamy and well combined.
07 - Taste and adjust seasoning as needed. Serve immediately while hot, garnished with extra Parmesan cheese and fresh mint leaves.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but you'll actually be done in under an hour.
  • Fresh peas and mint turn something creamy into something that tastes like the season itself.
  • This is the kind of dish that makes people slow down and actually taste their food.
02 -
  • Risotto demands attention and constant stirring—if you disappear to check your phone or set a timer and ignore it, the bottom will stick and burn no matter how much you love the recipe.
  • The stock must stay warm the entire time, so don't skip the extra pot; cold stock added to hot rice will drop the temperature and mess with your cooking timeline.
03 -
  • Use a wooden spoon instead of a metal one; it feels better in your hand and somehow makes the stirring feel less like a chore and more like part of the experience.
  • If your risotto seems too thick at the end, loosen it with a splash or two of warm stock rather than anything cold, which will immediately stop the cooking process and upset the texture.
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