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Spring Pea Mint Risotto

A mound of creamy, bright yellow Spring Pea Mint Risotto studded with vibrant green peas and chopped herbs on a white plate.
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A creamy, flavorful risotto featuring fresh spring peas and bright mint, prepared using the traditional Italian method.

Ingredients

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  • 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
  • 5 cups hot vegetable broth, kept simmering
  • 1 1/2 cups fresh or frozen peas
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons 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.
  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 and cook until the wine is fully absorbed.
  5. Add one ladleful (about 1 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 frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes.
  7. When the rice is nearly done (al dente), stir in the peas. Cook for 2 to 3 minutes until the peas are tender.
  8. Remove the pot from the heat. Stir in the chopped mint, the 1/2 cup of grated Parmesan cheese, and the 2 tablespoons of cold butter. This step is called mantecatura.
  9. Stir vigorously for about 1 minute until the risotto is creamy and flows slightly when tilted.
  10. Season with salt and pepper to your taste. Serve immediately with extra Parmesan cheese on top.

Notes

  • Keep your broth hot throughout the cooking process; adding cold liquid stops the cooking and ruins the texture.
  • Use high-quality Parmesan cheese for the best flavor in the final step.
  • If you use frozen peas, add them directly from frozen to the simmering risotto.
  • For a brighter flavor, add 1 teaspoon of fresh lemon zest along with the mint.

Nutrition

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