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Spring Pea and Mint Risotto

Close-up of creamy Spring Pea and Mint Risotto topped with bright green peas and fresh herbs.
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A recipe for creamy risotto featuring fresh spring peas and bright mint, perfect for a light spring meal.

Ingredients

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  • 6 cups vegetable or chicken stock
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 2 cups fresh or frozen peas
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 3 tablespoons unsalted butter
  • 1/4 cup fresh mint leaves, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the stock in a saucepan and keep it at a gentle simmer over low heat.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the Arborio rice to the pot. Toast the rice, stirring constantly, for 2 minutes until the edges of the grains look translucent.
  5. Pour in the white wine. Stir and let it cook until the wine is fully absorbed.
  6. Add one ladleful (about 1 cup) of the hot stock to the rice. Stir continuously until the liquid is almost completely absorbed.
  7. Continue adding the stock, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes.
  8. When the rice is nearly done (al dente), add the peas. Cook for 3 to 5 minutes until the peas are tender-crisp.
  9. Remove the pot from the heat. Stir in the Parmesan cheese and the butter vigorously. This is the mantecatura step, which creates creaminess.
  10. Fold in the chopped fresh mint. Season with salt and pepper to your taste.
  11. Serve immediately with extra Parmesan cheese sprinkled on top.

Notes

  • Use high-quality, low-sodium stock for the best flavor base.
  • For a brighter flavor, add 1 teaspoon of fresh lemon zest along with the mint.
  • If you prefer a richer flavor, substitute half of the stock with chicken broth.
  • If using frozen peas, do not thaw them before adding them to the risotto.

Nutrition

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