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Creamy Spring Pea and Mint Risotto

creamy spring pea and mint risotto - featured image
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A fresh and comforting risotto featuring vibrant green peas and bright mint, delivering a creamy texture and springtime flavor perfect for quick weeknight meals or special occasions.

Ingredients

Scale
  • 1 ½ cups (300g) arborio rice
  • 4 cups (960ml) vegetable or chicken broth, kept warm
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • ½ cup (120ml) dry white wine (optional)
  • 1 ½ cups (225g) fresh or frozen peas
  • ¼ cup (10g) fresh mint leaves, chopped
  • ½ cup (60g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon

Instructions

  1. Prepare the broth by pouring 4 cups (960ml) into a saucepan and keep it warm on low heat.
  2. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add chopped onion and cook for 5-7 minutes until translucent and soft, stirring occasionally.
  3. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  4. Add 1 ½ cups (300g) arborio rice to the pan and stir for about 2 minutes until the rice edges look translucent but the center remains white.
  5. Pour in ½ cup (120ml) dry white wine and stir constantly until mostly absorbed. If skipping wine, start adding broth now.
  6. Add warm broth gradually, one ladle (about ½ cup/120ml) at a time, stirring frequently and allowing liquid to absorb before adding more. Continue for 20-25 minutes until rice is creamy and al dente.
  7. While rice cooks, blanch peas in boiling water for 1-2 minutes if fresh, then drain and rinse with cold water. Reserve ½ cup (75g) of peas to puree.
  8. Puree reserved peas with a splash of broth or water until smooth and stir into risotto during the last 5 minutes of cooking.
  9. Stir in chopped fresh mint leaves, remaining butter, and grated Parmesan cheese. Season with salt and pepper to taste and squeeze in juice of half a lemon. Stir gently to combine.
  10. Remove from heat and let risotto rest for 2 minutes before serving. Garnish with mint leaves and extra Parmesan if desired.

Notes

Keep broth warm to ensure even cooking. Stir gently but frequently to release starch without breaking rice grains. Pureeing part of the peas adds vibrant color and creaminess. Wine is optional but adds depth. Adjust seasoning gradually and taste often. Risotto is best served fresh but can be reheated gently with added broth.

Nutrition

Keywords: risotto, spring pea, mint, creamy risotto, vegetarian, quick dinner, Italian recipe, fresh herbs, easy risotto

Find it online: https://emmayum.com/creamy-spring-pea-and-mint-risotto-recipe-perfect-for-fresh-flavor/