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Creamy Spring Pea and Mint Risotto

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A fresh and comforting risotto featuring creamy Arborio rice, sweet peas, bright lemon, and fragrant mint. Perfect for spring, this easy recipe delivers vibrant flavors with minimal fuss.

Ingredients

Scale
  • 1 cup (200g) Arborio rice
  • 1 ½ cups (225g) frozen green peas
  • ¼ cup chopped fresh mint leaves, plus extra for garnish
  • 4 cups (960ml) warm vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, minced
  • ½ cup (120ml) dry white wine (optional)
  • Zest and juice of 1 medium lemon
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter, room temperature
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the vegetable broth in a medium saucepan over low heat, keeping it at a gentle simmer (about 5 minutes).
  2. Heat olive oil in a large skillet or sauté pan over medium heat. Add the chopped shallot and cook until translucent and soft, about 3-4 minutes. Add minced garlic and stir for 30 seconds until fragrant.
  3. Add Arborio rice to the pan and stir constantly for about 2 minutes to toast the rice and coat it with oil and aromatics.
  4. Pour in the dry white wine (if using) and stir gently until mostly absorbed by the rice. If skipping wine, start adding broth now.
  5. Begin adding the warm broth gradually, about ½ cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 20-25 minutes.
  6. When about half the broth is used and the rice is halfway cooked (around 10-12 minutes), stir in the frozen peas and chopped mint leaves. Continue adding broth as before.
  7. After about 20 minutes total, taste the rice. It should be tender but slightly firm to the bite (al dente). Add remaining broth gradually if needed.
  8. Remove the pan from heat. Stir in lemon zest and juice, grated Parmesan, and unsalted butter. Season with salt and freshly ground black pepper to taste.
  9. Let the risotto rest off the heat for 1-2 minutes before serving to thicken slightly and allow flavors to meld.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently and frequently to release starch without breaking rice grains. Use fresh lemon zest for best brightness. For dairy-free, substitute Parmesan and butter with nutritional yeast and olive oil. Leftovers keep well refrigerated for up to 2 days; reheat gently with broth on stovetop.

Nutrition

Keywords: risotto, spring recipe, peas, mint, lemon, creamy risotto, easy dinner, vegetarian, comfort food

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