Spring Pea Mint Risotto (Print)

Vibrant risotto with sweet spring peas, fresh mint, and rich Parmesan for a light satisfying dish.

# Ingredients:

→ Produce

01 - 1 cup fresh or frozen spring peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh mint leaves, finely chopped
05 - Zest of 1 lemon (optional)

→ Grains

06 - 1.5 cups Arborio rice

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup grated Parmesan cheese
09 - 0.25 cup heavy cream (optional)

→ Liquids

10 - 4 cups vegetable broth, kept warm
11 - 0.5 cup dry white wine

→ Pantry

12 - 2 tablespoons extra-virgin olive oil
13 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a medium saucepan, warm the vegetable broth over low heat and keep it simmering throughout the cooking process.
02 - In a large, heavy-bottomed skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are well coated and slightly translucent at the edges.
05 - Pour in the dry white wine and cook, stirring continuously, until mostly absorbed.
06 - Begin adding the warm broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for approximately 18 to 20 minutes until the rice is creamy and al dente.
07 - When approximately 5 minutes of cooking remain, stir in the spring peas.
08 - Once the rice is cooked and creamy, remove from heat. Stir in the remaining tablespoon of butter, Parmesan cheese, heavy cream if using, chopped mint, and lemon zest. Season with salt and pepper to taste.
09 - Let the risotto rest for 2 minutes, then serve immediately, garnished with additional fresh mint and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It feels fancy enough for guests but comes together in under an hour, so you won't be stuck at the stove all evening.
  • The mint and lemon keep it bright and alive instead of heavy, making it perfect for when you want comfort food that doesn't weigh you down.
  • There's something deeply satisfying about watching the rice transform from individual grains into something creamy and luxurious right before your eyes.
02 -
  • The risotto continues to cook and thicken even after you remove it from heat, so don't over-cook the rice trying to achieve creaminess, or you'll end up with a thick mass instead of a flowing, spoonable dish.
  • Resist the urge to walk away once you start adding broth—the frequent stirring isn't just busywork, it's what releases the starch that makes risotto creamy, and skipping it leaves you with rice soup instead of risotto.
03 -
  • If your risotto ever gets too thick (which can happen if you walk away and more heat evaporates the liquid), stir in a splash of warm broth or even warm water to bring it back to life—it should flow on the plate, not sit in a stiff mound.
  • The real magic happens in the final 30 seconds when you add butter, cheese, and mint all at once; this is called the mantecatura, and it's what transforms cooked rice into something that tastes like it was made with love.
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