Creamy Fresh Pea and Mint Risotto Easy 30-Minute Recipe

Let me tell you, the smell of sweet peas bubbling away in a pot of creamy risotto with fresh mint and a generous shower of Parmesan is basically the essence of springtime—right there in your kitchen. The first time I made this creamy fresh pea and mint risotto, I was standing at my stove on a drizzly April afternoon, stirring away and watching the rice slowly plump up in that magical, starchy broth. Suddenly, the kitchen filled with this grassy-pea aroma, and I just had to stop for a second, close my eyes, and soak it in. You know those moments? The kind where you catch yourself smiling, because you know you’re onto something truly special.

This risotto is more than just another rice dish—it’s a bowl of pure, nostalgic comfort with a bright twist. My grandma used to make risotto whenever peas started popping up at the local market, and I’d help shell them (usually sneaking a few into my mouth when she wasn’t looking). Years ago, I stumbled across a version with mint in an old Italian cookbook, and I’ve been tweaking it ever since—turns out, that fresh mint is the secret hero. I wish I’d discovered that trick ages ago, honestly.

My family can’t resist sneaking spoonfuls of this risotto straight out of the pot (and I can’t really blame them). It’s the kind of dish that makes everyone hover around the stove, asking, “Is it ready yet?” The combination of sweet peas, creamy rice, and salty Parmesan is dangerously easy to love. This creamy fresh pea and mint risotto is perfect for everything from lazy Sunday lunches to impressing friends at a last-minute dinner party or just brightening up your Pinterest board with something that actually tastes as good as it looks.

I’ve tested this recipe more times than I can count, in the name of research, of course—and every time, it feels like a warm hug in a bowl. It’s now a staple at family gatherings (and my go-to for gifting comfort in a bowl). Trust me: you’re going to want to bookmark this one.

Why You’ll Love This Creamy Fresh Pea and Mint Risotto

When I say this creamy fresh pea and mint risotto is a game changer, I’m not kidding. After years of making risotto at home (and a few flops along the way), I can honestly say this version gets it just right—every time. There’s something about the combination of sweet, tender peas, vibrant mint, and rich Parmesan that’s downright addictive. Here’s why you’ll love making this as much as eating it:

• Quick & Easy: This creamy fresh pea and mint risotto comes together in under 30 minutes—yes, really! No endless stirring or complicated steps. It’s a weeknight hero.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge. No hunting for fancy cheeses or rare rice—you just need arborio, peas, mint, and Parmesan.
• Perfect for Any Occasion: Whether you need a cozy weeknight dinner, something brunch-worthy, or a vegetarian main for a celebration, this risotto fits right in.
• Crowd-Pleaser: Seriously, kids and adults both go wild for this. My picky nephew even asked for seconds (which, trust me, never happens with anything green).
• Unbelievably Delicious: The combination of creamy rice, sweet peas, and salty Parmesan is next-level comfort food. The mint adds a freshness that makes each bite feel light and special.

What really sets this creamy fresh pea and mint risotto apart is the technique—adding the peas partway through keeps them bright and tender, not mushy. Stirring in a touch of butter and extra Parmesan at the end (the Italians call this mantecatura) makes the texture ultra-creamy without piles of heavy cream. And that handful of fresh mint? It’s like a breath of fresh air in every spoonful. I’ve tried so many risotto recipes, but this is the only one I keep coming back to.

This isn’t just a “good” risotto—it’s the kind you make for someone you love, or for yourself after a long, tiring day. It’s comfort food that actually feels light and uplifting, with all the flavor and none of the fuss. If you want a dish that’ll wow your guests (or just give you an excuse to eat something green and delicious), this creamy fresh pea and mint risotto is your answer.

What Ingredients You Will Need

This creamy fresh pea and mint risotto uses simple, wholesome ingredients that work together to create something way greater than the sum of their parts. Most are pantry staples, with a few fresh touches that make this dish shine. Here’s everything you’ll need:

• For the Risotto Base:
• Arborio rice – 1 cup (200 grams). This short-grain rice is the classic choice because it releases starch for that signature creamy texture. Carnaroli or Vialone Nano work too.
• Unsalted butter – 2 tablespoons (28 grams), plus extra for finishing. Adds richness and helps coat the rice for even cooking.
• Olive oil – 1 tablespoon (15 ml). Keeps the butter from browning and adds a bit of peppery flavor. I like California Olive Ranch for everyday use.
• Yellow onion – 1 small, finely diced (about 1/2 cup / 75 grams). The classic aromatic base; shallots work if you want a milder flavor.
• Garlic – 2 cloves, minced. Adds subtle depth without overpowering the peas and mint.
• For the Liquid:
• Dry white wine – 1/2 cup (120 ml). This deglazes the pan and adds a gentle acidity. Pinot Grigio or Sauvignon Blanc work well (substitute extra broth if you avoid alcohol).
• Vegetable broth – 4 cups (1 liter), kept warm. I prefer low-sodium boxed broth for control, but homemade is fantastic if you have it.
• The Stars:
• Fresh or frozen peas – 1 1/2 cups (200 grams). Fresh is best in spring; frozen works perfectly out of season (no need to thaw first).
• Fresh mint leaves – 1/4 cup (about 10 grams), chopped. Spearmint is milder, but peppermint works if you use a bit less.
• Parmesan cheese – 3/4 cup (60 grams), finely grated. Use real Parmigiano-Reggiano for best results (pre-grated can be clumpy, so I always use a microplane).
• Lemon zest – from 1 small lemon (about 1 teaspoon). Adds a fresh zing that brightens up the peas and mint.
• For Finishing:
• Salt and pepper – to taste. I like flaky sea salt and freshly ground black pepper.
• Extra Parmesan and mint leaves – for serving (totally optional, but highly recommended!).

A few ingredient tips from my kitchen: If you need this creamy fresh pea and mint risotto to be gluten-free, just double-check your broth label. For a dairy-free version, swap in plant-based butter and use nutritional yeast in place of Parmesan—it’s surprisingly delicious. And if you want to add protein, a handful of cooked shrimp or shredded chicken stirred in at the end is fantastic.

Equipment Needed

You don’t need anything fancy to make this creamy fresh pea and mint risotto, which is part of what makes it so great. Here’s what I use every time:

• Heavy-bottomed saucepan or Dutch oven – 3-4 quart (about 3-4 liters) capacity. The thick base helps prevent scorching as you stir. I use my trusty enameled cast iron pot, but stainless steel works too.
• Medium saucepan – for keeping your broth warm. If you don’t want to dirty another pot, use the microwave to heat your broth in a large measuring cup.
• Wooden spoon or silicone spatula – gentle enough for stirring without breaking the rice grains. I prefer a flat-edged wooden spatula for scraping the bottom.
• Microplane or fine grater – for grating the Parmesan and lemon zest. It makes a world of difference compared to bagged cheese.
• Chef’s knife and cutting board – for prepping your onion, garlic, and mint. A small paring knife works for the lemon zest.
• Ladle – for adding broth, but a measuring cup does the trick in a pinch.

If you don’t have a heavy-bottomed pot, just keep an eye on the heat and stir a little more frequently. For a budget-friendly setup, any basic saucepan and spoon will do—risotto is forgiving if you show it a little love. Afterward, just soak your pans in warm water for easy cleanup (trust me, the starch can get sticky).

Preparation Method

1. Warm your broth: Pour 4 cups (1 liter) vegetable broth into a medium saucepan and bring it to a gentle simmer over low heat. Keep it warm on the back burner. This step makes the risotto cook evenly and stay creamy—cold broth can shock the rice and slow things down.
2. Sauté the aromatics: In your heavy-bottomed pot, melt 2 tablespoons (28 grams) unsalted butter and 1 tablespoon (15 ml) olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring often, until soft and translucent but not browned, about 4-5 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Don’t rush this step—undercooked onion can taste harsh.
3. Toast the rice: Add 1 cup (200 grams) arborio rice to the pot and stir to coat every grain in the buttery oil. Cook for 1-2 minutes, stirring constantly, until the rice edges look slightly translucent. This gentle toasting helps the rice hold its shape and soak up flavor.
4. Deglaze with wine: Pour in 1/2 cup (120 ml) dry white wine. Stir and let it bubble away until mostly absorbed, about 1 minute. You’ll smell the wine’s acidity mellowing out—this is where the risotto starts to smell amazing.
5. Add broth gradually: Ladle in about 1/2 cup (120 ml) of warm broth and stir gently. Wait until the liquid is almost absorbed (the rice will make a soft “shhh” sound as it cooks), then add another ladleful. Continue adding broth, one scoop at a time, stirring every couple of minutes. This process should take 12-15 minutes. Don’t rush—if you add all the broth at once, you’ll lose that super creamy texture.
6. Add the peas: When you have about 1 cup (240 ml) broth left and the rice is just starting to get tender (taste a grain—it should be al dente but not hard), stir in 1 1/2 cups (200 grams) fresh or frozen peas. Continue adding broth and stirring until the rice is creamy and the peas are just tender and still bright green, about 5 more minutes.
7. Finish with mint, Parmesan, and lemon: When the rice is perfectly creamy but not soupy, remove the pot from heat. Stir in 1/4 cup (10 grams) chopped fresh mint, 3/4 cup (60 grams) grated Parmesan, and the zest of 1 lemon. Add a final tablespoon (14 grams) of butter for extra gloss and richness. Taste and season with salt and plenty of black pepper.
8. Rest and serve: Let the risotto rest for 2 minutes—it thickens as it sits. Spoon into bowls, top with more Parmesan and mint if you like, and serve immediately. Risotto waits for no one!

If your risotto looks too thick, just add a splash more broth to loosen it. Don’t be afraid to taste and adjust as you go. If you forget to keep your broth warm, no worries—just heat it up and keep going. Cooking is about rolling with the punches, right?

Cooking Tips & Techniques

After making this creamy fresh pea and mint risotto more times than I can count, I’ve picked up a few tricks that make it foolproof—and a few lessons learned the hard way!

• Use the right rice: Arborio is classic because it’s starchy and holds up to stirring. Long-grain rice won’t give you that creamy texture, so don’t make the swap. If you want to try Carnaroli or Vialone Nano, both are fantastic (and a little more forgiving if you get distracted).
• Stir but don’t overdo it: You don’t need to stir constantly—just every minute or so. Too much stirring can break the rice and make things gluey.
• Keep the broth warm: Adding cold broth cools down the rice and makes the cooking take forever. If you forget, just warm it up in the microwave and you’ll be back in business.
• Don’t rush the process: The magic of risotto is in the slow absorption of broth. If you dump it all in at once, you’ll end up with rice soup. Patience is key (it’s only 20 minutes—promise!).
• Add peas at the right time: Toss them in when the rice is almost cooked, so they stay sweet and bright. If you add them too early, they’ll turn dull and mushy.
• Taste as you go: Everyone’s stove is a bit different, so check the rice for doneness after about 15 minutes. It should be creamy but still have a slight bite in the center.
• Finish with cold butter: Stirring in butter and cheese off the heat makes the risotto extra glossy. If you add them while it’s still bubbling, the cheese can turn stringy.

Honestly, my first risotto was a sticky, undercooked mess (I tried to multitask and forgot to stir—lesson learned). Now, I just set up everything within arm’s reach and focus on the process. Risotto is forgiving, as long as you pay a little attention. And remember: if it ever seems too thick, just add a splash more broth and stir until it’s perfectly creamy again.

Variations & Adaptations

One of the best things about this creamy fresh pea and mint risotto is how easily it adapts to your tastes, dietary needs, or whatever’s in your fridge. Here are a few of my favorite twists:

• Dairy-Free Version: Swap the butter for vegan margarine and use nutritional yeast or a dairy-free Parmesan alternative. Risotto still comes out creamy and flavorful—promise!
• Lemon & Herb: Add a handful of chopped basil or flat-leaf parsley along with the mint for a more herbaceous flavor. You can even stir in a tablespoon of lemon juice for extra zing.
• Protein Boost: Stir in cooked shredded chicken, poached shrimp, or crispy pancetta at the end for a heartier meal. My husband loves it with seared scallops on top (fancy, but easy!).
• Different Veggies: Try swapping half the peas with fresh asparagus tips, fava beans, or diced zucchini for a springtime medley. In winter, frozen spinach or roasted mushrooms are delicious too.
• Low-Carb/Keto Option: Use cauliflower rice instead of arborio (reduce broth and cooking time). You’ll need to add the broth slowly and stop when the cauliflower is just tender.
• Gluten-Free: This recipe is naturally gluten-free, just double-check your broth label.

Personally, I love adding a sprinkle of lemon zest and chili flakes for a little heat and brightness. The kids like it with a handful of cooked peas stirred in right at the end for more texture. Don’t be afraid to play around—risotto is all about what makes you happy!

Serving & Storage Suggestions

I love serving this creamy fresh pea and mint risotto piping hot, straight from the pot. The texture is at its absolute best when it’s still loose and creamy—think “spoonable,” not stodgy. Spoon it into shallow bowls, sprinkle over a little more Parmesan and a few mint leaves, and maybe even a crack of black pepper for drama.

This risotto pairs beautifully with a crisp green salad and a glass of chilled white wine (like Pinot Grigio or Sauvignon Blanc). If you want to round out the meal, add a platter of roasted chicken, grilled shrimp, or just some crusty bread to mop up any leftovers.

For storage, transfer any leftovers to an airtight container while still warm. It will keep in the fridge for up to 3 days. To reheat, add a splash of broth or water and gently warm on the stove or in the microwave, stirring occasionally until creamy again. Honestly, risotto isn’t quite as magical after freezing (the texture can get a bit grainy), so I recommend eating it fresh or within a few days.

If you’re prepping ahead for a party, you can make the risotto up to the point where you add the peas, then cool and refrigerate. When ready to serve, finish with peas, mint, cheese, and butter for that just-made creaminess. The flavors actually deepen overnight—so no worries if you have leftovers!

Nutritional Information & Benefits

This creamy fresh pea and mint risotto is surprisingly balanced for such a comforting dish. A generous serving (about 1 1/2 cups) has approximately:

• Calories: 340
• Protein: 11g
• Carbohydrates: 56g
• Fat: 9g
• Fiber: 4g

The peas bring a boost of plant-based protein, fiber, and vitamin C, while the mint is high in antioxidants and gives a refreshing lift. Arborio rice provides energy, and the Parmesan adds calcium and a hit of umami. This recipe is naturally vegetarian, and can easily be made gluten-free or dairy-free with simple swaps.

If you or your guests have dairy allergies, just use your favorite vegan cheese and butter substitute. For low-carb diets, try the cauliflower rice adaptation. As someone who tries to find a balance between comfort and nutrition, this risotto always hits the spot for me—it’s real food, cooked with love.

Conclusion

If you’re craving comfort food that feels fresh, bright, and a little bit fancy, this creamy fresh pea and mint risotto is everything you want. It’s quick enough for a weeknight, pretty enough for a dinner party, and so delicious you’ll find yourself reaching for seconds. The combination of sweet peas, fragrant mint, and creamy Parmesan is pure happiness in a bowl.

Don’t be afraid to make it your own—swap in your favorite veggies, use the cheese you love, or tweak the herbs to suit your taste. That’s the beauty of a good risotto—it bends to your mood. Honestly, this dish has become one of my absolute favorites, and I hope it brings as much joy to your table as it does to mine.

Give it a try, leave a comment below with your favorite twist, or share your photos if you make it (I love seeing your creations!). Here’s to good food, happy cooking, and the little moments that make home cooking truly special.

Frequently Asked Questions

Can I use frozen peas in this creamy fresh pea and mint risotto?

Absolutely! Frozen peas work perfectly—just add them straight from the freezer when the rice is almost cooked. No need to thaw first.

What if I don’t have fresh mint?

You can use a smaller amount of dried mint (about 1 teaspoon), or substitute with basil or parsley for a different but still delicious flavor.

How do I make this risotto dairy-free?

Just swap the butter for vegan margarine and use nutritional yeast or a dairy-free Parmesan alternative. The risotto will still be creamy and flavorful.

Can I make this risotto ahead of time?

Yes! Cook the risotto up to the point where you add the peas, then cool and refrigerate. When ready to serve, finish with peas, mint, cheese, and butter for that just-cooked texture.

What’s the best way to reheat leftover risotto?

Add a splash of broth or water and gently reheat on the stove or in the microwave, stirring until creamy again. It’s best eaten within 3 days for the best texture.

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