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Creamy Fresh Pea and Mint Risotto

creamy fresh pea and mint risotto - featured image
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This creamy fresh pea and mint risotto is a quick, comforting, and vibrant dish featuring sweet peas, fresh mint, and Parmesan. Ready in just 30 minutes, it’s perfect for spring dinners, entertaining, or a cozy weeknight meal.

Ingredients

Scale
  • 1 cup arborio rice (200 grams)
  • 2 tablespoons unsalted butter (28 grams), plus 1 tablespoon for finishing
  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely diced (about 1/2 cup / 75 grams)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (120 ml) (or extra broth if avoiding alcohol)
  • 4 cups low-sodium vegetable broth (1 liter), kept warm
  • 1 1/2 cups fresh or frozen peas (200 grams)
  • 1/4 cup fresh mint leaves, chopped (about 10 grams)
  • 3/4 cup Parmesan cheese, finely grated (60 grams), plus extra for serving
  • Zest of 1 small lemon (about 1 teaspoon)
  • Salt and freshly ground black pepper, to taste
  • Extra mint leaves, for serving (optional)

Instructions

  1. Pour the vegetable broth into a medium saucepan and bring to a gentle simmer over low heat. Keep warm.
  2. In a heavy-bottomed pot, melt 2 tablespoons butter and olive oil over medium heat. Add diced onion and a pinch of salt. Cook, stirring often, until soft and translucent, about 4-5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add arborio rice and stir to coat every grain. Cook for 1-2 minutes, stirring constantly, until rice edges look slightly translucent.
  4. Pour in the white wine. Stir and let it bubble until mostly absorbed, about 1 minute.
  5. Ladle in about 1/2 cup of warm broth and stir gently. Wait until almost absorbed, then add another ladleful. Continue adding broth, one scoop at a time, stirring every couple of minutes, for 12-15 minutes.
  6. When about 1 cup broth remains and rice is just starting to get tender, stir in peas. Continue adding broth and stirring until rice is creamy and peas are just tender and bright green, about 5 more minutes.
  7. Remove pot from heat. Stir in chopped mint, grated Parmesan, lemon zest, and the final tablespoon of butter. Season with salt and black pepper to taste.
  8. Let risotto rest for 2 minutes. Spoon into bowls, top with extra Parmesan and mint if desired, and serve immediately.

Notes

For best results, use arborio, carnaroli, or vialone nano rice. Add peas near the end to keep them bright. Stir often but not constantly. If making dairy-free, use vegan butter and nutritional yeast. For gluten-free, check your broth label. Risotto is best served immediately but can be reheated with a splash of broth. Add extra veggies or protein as desired.

Nutrition

Keywords: risotto, peas, mint, spring, vegetarian, creamy, Italian, easy, weeknight dinner, Parmesan

Find it online: https://prismtaste.com/creamy-fresh-pea-and-mint-risotto-easy-30-minute-recipe/