Spring Pea Mint Risotto (Print Version)

Creamy Arborio rice with vibrant peas, mint, and Parmesan, highlighting fresh spring 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 - 1.5 cups Arborio rice

→ Liquids

05 - 4 cups vegetable stock, kept warm
06 - 0.5 cup dry white wine

→ Dairy

07 - 3 tablespoons 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 tablespoons fresh flat-leaf parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon

# How to Make It:

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, 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 Tips:

01 -
  • It tastes like spring arrived on your plate, bright and alive without feeling heavy or fussy.
  • The whole thing comes together in under an hour, which means you can actually pull off an impressive dinner without stress.
  • Mint and Parmesan turn a simple rice dish into something people remember and ask for again.
02 -
  • The constant stirring isn't optional busywork—it's what coaxes the starch out of the rice and creates that signature creaminess, so don't abandon the pan thinking it will be fine.
  • Temperature matters more than you'd think; if your stock ever goes cold or if you add it all at once, the rice seizes up and won't absorb properly, so keep that stock simmering quietly beside you.
  • Fresh mint added at the very end tastes completely different from mint added early—early additions turn bitter and dull, while last-minute mint stays bright and alive on your tongue.
03 -
  • Use a heavy-bottomed saucepan so the heat distributes evenly and the rice doesn't catch and burn on the bottom while you're stirring the top.
  • If you're cooking for guests and nervous about timing, you can prepare everything mise-en-place style ahead of time—onion chopped, stock warming, wine poured, cheese grated, mint chopped—so you're just combining and cooking when it matters.
  • Don't skip the final butter and cheese finish; it's called mantecatura in Italian kitchens and it's what transforms good risotto into something silky and luxurious.
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