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Spring Pea and Mint Risotto

Close-up of creamy Spring Pea and Mint Risotto topped with grated cheese and fresh mint.
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A recipe for creamy Italian risotto featuring fresh spring peas and bright mint flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 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 cup fresh or frozen peas
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh mint leaves, finely chopped
  • 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. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  2. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This is called toasting the rice.
  3. Pour in the white wine. Stir and cook until the wine is completely absorbed by the rice.
  4. Add one ladleful (about 1/2 cup) of the hot vegetable broth to the rice. Stir continuously until the liquid is almost completely absorbed.
  5. 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.
  6. When the rice is nearly done (creamy but still slightly firm in the center, al dente), stir in the peas. Cook for 2 more minutes until the peas are heated through.
  7. Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the grated Parmesan cheese, and the chopped fresh mint. Stir vigorously to create a creamy texture (all’onda).
  8. Season with salt and pepper to your taste. Serve immediately in warm bowls, topped with extra Parmesan cheese.

Notes

  • For the best flavor, use fresh, sweet spring peas if available. If using frozen, do not thaw them before adding.
  • To achieve the perfect creamy texture, keep your broth hot throughout the cooking process.
  • Add the fresh mint at the very end, off the heat, to keep its flavor bright and prevent it from turning bitter.
  • For a variation, you can substitute half the Parmesan cheese with Pecorino Romano for a sharper flavor.
  • To add protein, stir in 1 cup of cooked, peeled shrimp during the last 5 minutes of cooking.

Nutrition

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