Why You’ll Love This Recipe

Bursting with fresh, seasonal flavors
Creamy and comforting with a light, refreshing touch
A perfect vegetarian dish, yet easily adaptable for meat lovers
Pairs beautifully with grilled chicken, fish, or a crisp white wine
Simple ingredients but a gourmet-worthy result

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Arborio rice
Fresh or frozen peas
Fresh mint leaves, chopped
Vegetable or chicken broth
White wine (optional)
Onion, finely chopped
Garlic, minced
Parmesan cheese, grated
Butter
Olive oil
Lemon zest
Salt and black pepper

Directions

Heat the broth in a saucepan over low heat to keep it warm.
Sauté the aromatics: In a large pan, heat olive oil and butter over medium heat. Add the chopped onion and cook until soft, then stir in the garlic.
Toast the rice: Add the Arborio rice and stir for about 1-2 minutes until slightly translucent.
Deglaze with wine (if using): Pour in the white wine and let it absorb before proceeding.
Add broth gradually: Ladle in warm broth, one scoop at a time, stirring continuously until absorbed before adding more. Repeat until the rice is creamy and al dente (about 20 minutes).
Stir in the peas during the last 5 minutes of cooking.
Finish with flavor: Remove from heat and stir in Parmesan cheese, lemon zest, fresh mint, and a final pat of butter. Season with salt and black pepper to taste.
Let rest for a minute, then serve warm with extra Parmesan on top.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Make it vegan: Use dairy-free butter and nutritional yeast instead of Parmesan.
Add protein: Stir in cooked shrimp, grilled chicken, or crispy pancetta.
More greens: Add spinach or asparagus for extra nutrients.
Nutty twist: Sprinkle toasted pine nuts or almonds on top for added crunch.
Extra citrus: A squeeze of lemon juice enhances the fresh flavors.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm on the stove with a splash of broth or water to restore creaminess. Avoid microwaving as it can dry out the risotto.
Freezing: Not recommended, as the texture changes when thawed.

FAQs

Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly and don’t require extra cooking time.

What type of rice is best for risotto?

Arborio rice is ideal because of its high starch content, which creates a creamy texture.

Do I have to stir risotto constantly?

Frequent stirring is key, but you don’t need to stir nonstop—just enough to help release the starch.

Can I make risotto without wine?

Yes, simply use extra broth or a splash of lemon juice for brightness.

How do I know when risotto is done?

The rice should be creamy but slightly firm to the bite (al dente), not mushy.

Can I use a different cheese instead of Parmesan?

Yes, Pecorino Romano or Gruyère are great alternatives.

Why is my risotto too thick?

It thickens as it sits. Add a little warm broth before serving to loosen it up.

Can I make risotto ahead of time?

It’s best enjoyed fresh, but you can par-cook it, then finish with the last bit of broth and cheese before serving.

What pairs well with pea and mint risotto?

It goes great with grilled fish, roasted vegetables, or a glass of Sauvignon Blanc.

How can I make risotto extra creamy?

Stir in extra butter and cheese at the end for a rich, velvety finish.

Conclusion

Spring pea and mint risotto is a light, creamy, and refreshing dish that highlights the best of seasonal ingredients. Whether served as a main course or a side, this risotto brings together fresh herbs, sweet peas, and rich Parmesan for a delicious, comforting meal. Enjoy it with your favorite wine and savor the flavors of spring

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Ava
Total Time: 35min
Yield: 4servings
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Spring pea and mint risotto is a creamy, vibrant dish that showcases the fresh flavors of the season. Arborio rice is slowly simmered in a rich broth, infused with sweet peas, fragrant mint, and tangy lemon zest. Finished with Parmesan and butter for extra creaminess, this risotto is the perfect vegetarian main course or side dish. Pair it with grilled fish, roasted vegetables, or a crisp white wine for a delicious spring meal.

Ingredients

1 cup Arborio rice
1 ½ cups fresh or frozen peas
3 cups vegetable or chicken broth, warmed
½ cup white wine (optional)
1 small onion, finely chopped
2 cloves garlic, minced
½ cup Parmesan cheese, grated
2 tbsp butter
1 tbsp olive oil
2 tbsp fresh mint leaves, chopped
1 tsp lemon zest
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Warm the broth: In a saucepan, heat the broth over low heat to keep it warm.
Sauté aromatics: In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add chopped onion and cook until softened, then stir in the minced garlic.
Toast the rice: Add Arborio rice and stir for about 1-2 minutes until slightly translucent.
Deglaze with wine (if using): Pour in white wine and let it absorb before continuing.
Gradually add broth: Ladle in warm broth one scoop at a time, stirring frequently. Allow the liquid to absorb before adding more. Repeat until the rice is creamy and al dente (about 20 minutes).
Add the peas: Stir in the peas during the last 5 minutes of cooking.
Finish with flavor: Remove from heat and stir in Parmesan cheese, lemon zest, fresh mint, and remaining butter. Season with salt and black pepper to taste.
Rest & serve: Let the risotto sit for 1-2 minutes before serving. Garnish with extra Parmesan and mint.

Notes

For extra creaminess, stir in more butter or cheese at the end.
To make it vegan, use dairy-free butter and nutritional yeast instead of Parmesan.
Leftover risotto thickens—add warm broth when reheating to restore creaminess.
Avoid freezing, as the texture changes when thawed.

Prep Time: 10min
Cook Time: 25min
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Italian