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Creamy Spring Pea and Mint Risotto

creamy spring pea and mint risotto - featured image
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A quick and easy risotto featuring fresh spring peas, mint, and Parmesan cheese, delivering a creamy, cheesy comfort perfect for springtime meals.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 1 cup fresh spring peas, shelled (150 g)
  • ¼ cup fresh mint leaves, chopped (loosely packed)
  • ¾ cup fresh Parmesan cheese, grated (75 g)
  • 4 cups vegetable broth (960 ml), kept warm
  • ½ cup dry white wine (120 ml), optional
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest, optional
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the broth: Place 4 cups (960 ml) of vegetable broth in a saucepan and keep it at a gentle simmer over low heat throughout the process (about 5 minutes).
  2. Sauté the aromatics: In a heavy-bottomed pan, heat 2 tablespoons olive oil over medium heat. Add the finely chopped shallot and sauté until translucent and soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Toast the rice: Add 1 ½ cups Arborio rice to the pan, stirring constantly for about 2 minutes until grains look slightly translucent with a white center and a nutty aroma develops.
  4. Deglaze with wine: Pour in ½ cup dry white wine, stirring until mostly absorbed.
  5. Start adding broth: Using a ladle, add about ½ cup of the warm broth to the rice. Stir gently but continuously until the liquid is mostly absorbed, about 2-3 minutes. Repeat ladle by ladle, stirring often, until rice is tender but still has a slight bite, about 18-20 minutes.
  6. Add peas and mint: When the rice is about halfway cooked (after about 10 minutes), stir in the fresh peas and chopped mint to cook gently and retain their bright color and flavor.
  7. Finish with butter and Parmesan: Once the rice is creamy and tender, remove from heat. Stir in 2 tablespoons unsalted butter and ¾ cup freshly grated Parmesan cheese until melted and smooth. Add lemon zest if using, and season with salt and freshly ground pepper to taste.
  8. Rest and serve: Let the risotto sit for a minute or two off heat to meld flavors. Serve immediately, garnished with extra Parmesan or mint leaves if desired.

Notes

Keep broth warm to ensure even cooking. Stir gently but consistently to release rice starches without breaking grains. Add broth slowly to avoid mushy texture. Fresh Parmesan and butter off heat give a silky finish. If risotto is dry before rice is cooked, add more broth; if too runny, cook uncovered a bit longer.

Nutrition

Keywords: risotto, spring peas, mint, Parmesan, creamy risotto, easy dinner, vegetarian, Italian recipe

Find it online: https://junomeals.com/creamy-spring-pea-and-mint-risotto-recipe-easy-homemade-parmesan-delight/