Creamy Spring Pea and Mint Risotto Recipe Easy Homemade Parmesan Delight

“You know, I wasn’t expecting much when I found this recipe scribbled on an old napkin tucked inside a vintage cookbook at a tiny thrift shop last spring.” That unexpected discovery led me to a creamy spring pea and mint risotto with Parmesan that quickly became my go-to dish for welcoming the season. Honestly, the moment I started stirring those vibrant green peas into the rich, cheesy rice, I was hooked. It felt like a little burst of sunshine on a plate.

Let me tell you, making risotto can sometimes feel intimidating, especially if you’re new to the slow, patient stirring method. But this recipe? It’s forgiving, rewarding, and frankly, a lot of fun once you get the hang of it. I remember the first time I tried it, I forgot to add the peas at the right moment and ended up with a slightly mushy texture—but hey, that was a learning moment. The combination of sweet peas, fresh mint, and sharp Parmesan is just so satisfying that I kept tweaking until it was perfect.

Maybe you’ve been there—standing in your kitchen, wondering if risotto is too fancy or complicated for a weeknight dinner. This creamy spring pea and mint risotto recipe will change your mind. It’s approachable, packed with fresh flavors, and somehow manages to feel both special and cozy at the same time. Plus, the way the Parmesan melts into the rice and the mint adds a subtle brightness? It’s like a little celebration of spring in every bite. I keep coming back to it, especially on those evenings when I want something comforting but not heavy. Trust me, you’ll want to keep this one in your recipe box, too.

Why You’ll Love This Recipe

This creamy spring pea and mint risotto with Parmesan isn’t just another risotto—it’s a dish that delivers on flavor, texture, and ease, all in one bowl. Here’s why it’s a winner every time:

• Quick & Easy: You can have this risotto ready in about 30 minutes, which is perfect when life gets busy but you still crave something homemade and comforting.
• Simple Ingredients: No need for exotic groceries. Fresh or frozen peas, mint from your garden (or store-bought), Arborio rice, Parmesan cheese, and basic pantry staples are all you need.
• Perfect for Spring: The fresh peas and mint celebrate the season’s best flavors, making it an ideal dish for brunch, light lunches, or cozy dinners.
• Crowd-Pleaser: This dish consistently wows friends and family alike. Even the picky eaters appreciate the creamy texture and subtle herbaceous notes.
• Unbelievably Delicious: The creamy risotto base, bright peas, and freshly grated Parmesan come together in a harmony that makes you close your eyes and savor each bite.

What sets this recipe apart is the little twist of mint—fresh, not overpowering, just enough to lift the dish and add a refreshing contrast to the richness of the cheese and rice. I also blend some of the peas to create a silky texture before folding in the whole ones for a nice pop. This step makes the risotto feel extra luxurious without adding fuss. Honestly, it’s like comfort food redefined—simple, fresh, and satisfying. Whether you’re impressing guests or just treating yourself, this risotto hits all the right notes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market, and you can swap a few to suit your pantry or dietary needs.

• Arborio rice (1 ½ cups / 300g) – The key to creamy risotto thanks to its high starch content.
• Fresh or frozen peas (1 ½ cups / 225g) – I prefer fresh for their sweetness, but frozen works just fine (thawed).
• Fresh mint leaves (¼ cup, chopped) – Adds a bright, herbal note that’s essential to this dish’s character.
• Vegetable or chicken stock (4 cups / 1 liter), warmed – Use low-sodium if possible to control saltiness.
• Shallot (1 medium, finely chopped) – For a mild onion flavor that doesn’t overpower.
• Garlic cloves (2, minced) – Brings a subtle depth of flavor.
• Dry white wine (½ cup / 120ml) – Adds acidity and complexity; optional but recommended.
• Unsalted butter (3 tablespoons / 45g) – For richness and silkiness.
• Parmesan cheese (¾ cup / 75g, freshly grated) – I always go for Parmigiano-Reggiano for the best flavor.
• Olive oil (2 tablespoons) – For sautéing.
• Salt and freshly ground black pepper – To taste.

Ingredient notes: Look for firm, bright green peas with no signs of shriveling. For Parmesan, avoid pre-grated versions if you can—they don’t melt as well and lack that fresh flavor punch. If you want to try a dairy-free twist, swap butter for vegan margarine and Parmesan with nutritional yeast, though the texture and flavor will be a bit different.

Equipment Needed

To make this creamy spring pea and mint risotto, you’ll need a few basic kitchen tools:

• Medium to large sauté pan or skillet: Preferably heavy-bottomed to distribute heat evenly and avoid burning the rice.
• Wooden spoon or heatproof spatula: For stirring the risotto gently but consistently.
• Measuring cups and spoons: For precise ingredient amounts.
• Small saucepan: To keep your stock warm during cooking.
• Fine grater or microplane: For freshly grating Parmesan cheese.
• Blender or food processor: Optional, for pureeing a portion of the peas to add creaminess.

If you don’t have a blender, you can mash the peas with a fork or potato masher—just not as smooth, but still delicious! For an easier cleanup, I like using a non-stick pan, but a stainless steel pan will work well too. And a good quality wooden spoon really helps prevent scratching your pans and keeps the stirring rhythm comfortable.

Preparation Method

1. Warm your stock: Pour 4 cups (1 liter) of vegetable or chicken stock into a small saucepan and keep it at a gentle simmer on low heat throughout the cooking process. This helps the rice cook evenly without cooling down with each ladle.
2. Sauté aromatics: In your sauté pan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the finely chopped shallot and cook for about 3 minutes until soft and translucent, stirring occasionally to prevent browning. Toss in the minced garlic and cook for another minute until fragrant.
3. Add the rice: Stir in 1 ½ cups (300g) Arborio rice, coating each grain with the buttery oil mixture. Toast the rice for 2 minutes until it looks slightly translucent around the edges but still opaque in the center—this step locks in a nice nutty flavor.
4. Deglaze with wine: Pour in ½ cup (120ml) dry white wine, stirring gently until the liquid is mostly absorbed. If you skip wine, just start with warm stock in the next step.
5. Begin adding stock: Add about ½ cup (120ml) of the warm stock to the rice. Stir frequently but gently until the liquid is mostly absorbed. Continue adding stock in ½ cup increments, stirring often, and waiting for each addition to absorb before adding more. This process takes about 18-20 minutes.
6. Prepare the peas: While the rice simmers, puree half the peas with a splash of stock or water until smooth. Set aside the rest of the peas whole for texture.
7. Incorporate peas and mint: When the rice is just tender but still has a slight bite (al dente), about 18 minutes in, stir in the pureed peas, whole peas, and ¼ cup chopped fresh mint. The risotto will turn a lovely green and smell fresh and inviting.
8. Finish with butter and Parmesan: Remove the pan from heat and stir in 2 tablespoons butter and ¾ cup (75g) freshly grated Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste. If it feels too thick, add a splash of warm stock to loosen it up.
9. Rest and serve: Let the risotto rest for a minute or two off the heat, covered, to settle. Serve immediately with an extra sprinkle of Parmesan and a few mint leaves for garnish.

Pro tip: Stirring is key, but don’t obsess—gentle, frequent stirring helps release the rice’s starch, creating that signature creaminess. If you get interrupted (because, hey, life happens), just pick up where you left off. The risotto will forgive you.

Cooking Tips & Techniques

Risotto is a dish where technique really shines, but it’s not rocket science. Here’s what I’ve learned from countless batches:

• Keep your stock warm: Adding cold stock slows cooking and can make the rice clump. Warm stock helps the rice cook evenly and stay creamy.
• Use the right rice: Arborio is a classic for a reason. It releases starch steadily, making the dish creamy without mushiness. Avoid regular long-grain rice.
• Don’t rush the stirring: You don’t have to stir constantly, but frequent gentle stirring encourages the creamy texture. When you stir, scrape the bottom to prevent sticking.
• Timing the peas: Adding peas too early can make them mushy. Puree some early for creaminess and fold in whole peas near the end for a nice pop.
• Adjust seasoning last: Parmesan adds saltiness, so taste before adding extra salt to avoid over-seasoning.
• Multitasking tip: While the risotto cooks, prep your garnish or set the table. It’s a perfect way to manage time without rushing the rice.

I remember one time I got distracted and added all the stock at once—result? A sticky, clumpy mess. Lesson learned: patience pays off. Also, fresh Parmesan and quality stock make a noticeable difference. I always keep a wedge of cheese in the fridge just for risotto nights.

Variations & Adaptations

This creamy spring pea and mint risotto is wonderfully flexible. Here are some of my favorite ways to mix it up:

• Vegan version: Swap butter for olive oil or vegan margarine, and replace Parmesan with a handful of toasted nuts or nutritional yeast for a cheesy flavor without dairy.
• Seasonal swaps: In early summer, substitute peas with fresh asparagus tips or tender fava beans for a slightly different spring vibe.
• Protein boost: Stir in cooked shrimp, grilled chicken, or crispy pancetta just before serving to turn this into a heartier meal.
• Herb variations: Try basil or tarragon instead of mint if you want a different herbal twist. Dill also pairs nicely with peas.
• Low-carb alternative: Use cauliflower rice in place of Arborio, cooking it gently with stock and blending peas for creaminess, though texture will be different.

My personal favorite is adding a squeeze of lemon juice right at the end. It brightens the whole dish and balances the richness perfectly. Try it—you might be surprised how a little acidity can make all the difference.

Serving & Storage Suggestions

Serve this risotto warm and fresh for the best experience. The creamy texture is at its peak right off the stove, with a gentle richness that melts in your mouth.

• Serving ideas: Pair with a crisp green salad dressed simply with lemon and olive oil, or alongside roasted spring vegetables for a light, seasonal meal.
• Beverage pairing: A chilled glass of Sauvignon Blanc or a light sparkling water with a slice of cucumber complements the fresh flavors beautifully.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 2 days. The risotto will thicken as it cools.
• Reheating: Gently warm in a pan over low heat, adding a splash of stock or water to loosen the texture. Avoid microwaving if possible to keep the creaminess intact.

Fun fact: risotto flavors actually deepen a bit after resting overnight, so sometimes I make it a day ahead and reheat it slowly. Just be sure to add a little liquid when reheating, or it can dry out.

Nutritional Information & Benefits

This creamy spring pea and mint risotto is not only delicious but also offers some nutritional perks. Here’s an estimate per serving (serves 4):

Calories	Approx. 350 kcal
Protein	12 grams
Carbohydrates	50 grams
Fat	10 grams
Fiber	5 grams

Peas are a great source of plant-based protein and fiber, helping digestion and keeping you full. Mint aids digestion and adds antioxidants. Parmesan provides calcium and protein but watch the portion if you’re monitoring sodium intake. Using low-sodium stock helps control salt levels.

This dish fits nicely into vegetarian diets and can be adapted for gluten-free needs by confirming stock ingredients. It’s a balanced meal that feels indulgent without being heavy—a great choice if you’re mindful of nutrition but don’t want to sacrifice comfort.

Conclusion

This creamy spring pea and mint risotto with Parmesan is a recipe that’s truly worth having in your collection. It’s simple enough for a weeknight, yet special enough to impress guests. The blend of fresh peas, fragrant mint, and rich Parmesan creates a harmony that’s both comforting and refreshing.

I love how adaptable it is—you can make it your own with different herbs, proteins, or even dietary tweaks. Honestly, it’s one of those dishes that feels like a warm hug on a plate, perfect for turning a simple dinner into a moment of joy.

Give it a try, tweak it to your taste, and don’t forget to let me know how it goes! Your comments and recipe adventures always make my day. Happy cooking!

FAQs

Can I use frozen peas instead of fresh?

Absolutely! Just thaw them before adding, and they’ll work perfectly. Frozen peas are sweeter than fresh sometimes and help make this recipe easy year-round.

What if I don’t have white wine? Can I skip it?

Yes, you can skip the wine or replace it with an equal amount of warm stock. The wine adds acidity and depth, but the risotto will still be delicious without it.

How do I know when the risotto is done?

The rice should be tender with a slight bite in the center (al dente) and the texture creamy and loose enough to spread on a plate. Taste frequently towards the end to check.

Can I prepare this risotto ahead of time?

You can make it a few hours ahead and reheat gently, adding a bit of stock or water to loosen it. However, risotto is best enjoyed freshly made for optimal creaminess.

Is Arborio rice the only option for risotto?

Arborio is classic, but Carnaroli and Vialone Nano are also excellent risotto rice varieties. Avoid regular long-grain rice as it won’t produce the creamy texture.

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