Spring Dinner Pea Mint Risotto (Printable Version)

Creamy risotto with fresh peas, mint, and Parmesan offers bright springtime flavors.

# 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 1/2 cups Arborio rice

→ Liquids

05 - 4 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving

→ Herbs & Seasonings

09 - 1/4 cup fresh mint leaves, finely chopped
10 - 2 tablespoons fresh flat-leaf parsley, chopped (optional)
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon

# Method:

01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook for 1 minute more.
02 - Add the Arborio rice and cook, stirring, 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, about 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 if using, 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 Hints:

01 -
  • It tastes like spring on a plate, with bright peas and mint that make you feel like you're dining at a proper restaurant.
  • The constant stirring becomes meditative rather than tedious once you realize how creamy magic happens right before your eyes.
  • Guests always assume it's harder to make than it actually is, which feels like a delicious little victory.
02 -
  • The rice will look soupy at first and you'll panic that you've made a mistake, but trust the process because the starches release gradually and that creaminess comes together in the final minutes.
  • Don't walk away from the stove; risotto demands your attention and constant stirring is non-negotiable if you want that signature creamy texture rather than mushy rice.
  • Add the peas and mint at the very end because both are delicate and lose their brightness if cooked too long.
03 -
  • Warm stock is non-negotiable because cold liquid will shock the rice and mess with your cooking time and texture, so keep it simmering in a separate pot.
  • Taste the rice at the 18-minute mark; Arborio rice varies by brand and your stove's heat, so you need to be the final judge of when it's ready rather than following time perfectly.
  • Grate your Parmesan fresh and grate your lemon zest just before you start cooking so everything is at its brightest.
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