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Spring Pea and Mint Risotto

A close-up of creamy Spring Pea and Mint Risotto, vibrant green with whole peas and topped with fresh parsley.
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A recipe for creamy Italian risotto featuring fresh spring peas and bright mint.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 4 cups hot vegetable broth
  • 1 1/2 cups fresh or frozen peas
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1 tablespoon unsalted butter, cold
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes. Do not brown the onion.
  3. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This toasts the rice.
  4. Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  5. Add one ladleful (about 1/2 cup) of the hot vegetable broth to the rice. Stir continuously until the liquid is almost completely absorbed.
  6. Continue adding the broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes.
  7. When you have about 1 cup of broth remaining, stir in the peas. Continue adding the broth until the rice is creamy and cooked al dente (tender with a slight bite in the center).
  8. Remove the pot from the heat. Stir in the Parmesan cheese and the final 1 tablespoon of cold butter. Stir vigorously to create a creamy texture (all’onda).
  9. Stir in the finely chopped fresh mint. Season with salt and pepper to your taste.
  10. Serve immediately in warm bowls, topped with extra Parmesan cheese.

Notes

  • For the best flavor, use fresh, sweet spring peas if they are in season. If using frozen peas, add them directly to the pot during the last 5 minutes of cooking.
  • To achieve the perfect creamy texture, keep your broth hot throughout the process and stir frequently.
  • Add the fresh mint at the very end, off the heat, to preserve its bright, fresh flavor.
  • If you want a richer flavor, substitute half of the vegetable broth with chicken broth.
  • For variations, you can stir in 1/4 cup of mascarpone cheese instead of the final tablespoon of butter for extra richness.

Nutrition

Find it online: https://epicureempire.com/spring-pea-and-mint-risotto-recipe/