Spring Pea Mint Parmesan Risotto (Printable Version)

A creamy dish with fresh peas, mint, and Parmesan, perfect for a seasonal main course.

# What You Need:

→ Vegetables

01 - 1 cup fresh or frozen green peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Rice

04 - 1.5 cups Arborio rice

→ Liquids

05 - 4 cups vegetable stock, kept warm
06 - 0.5 cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving

→ Herbs and Seasonings

09 - 0.25 cup fresh mint leaves, finely chopped
10 - 2 tablespoons fresh flat-leaf parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon

# How To Make:

01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in the garlic and cook for 1 minute more.
02 - Add the Arborio rice and cook, stirring constantly, until the grains are lightly toasted and coated in butter, approximately 2 minutes.
03 - Pour in the white wine and cook, stirring, until mostly absorbed.
04 - Begin adding the warm vegetable stock, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, approximately 18 to 20 minutes.
05 - Stir in the peas during the last 5 minutes of cooking so they remain bright and tender.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan, mint, parsley, lemon zest, salt, and pepper. Mix well until creamy.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and fresh mint leaves.

# Expert Tips:

01 -
  • The entire dish comes together in under an hour, which means you can actually enjoy your guests instead of stress-cooking.
  • Fresh peas and mint make it taste like spring arrived on the plate, even if your garden hasn't quite caught up yet.
  • It's the kind of dish that looks fancy enough to impress but feels approachable enough to make on a Tuesday.
02 -
  • Keep that stock warm the entire time, or your risotto will be grainy and sad instead of creamy and luxurious.
  • Constant stirring isn't just a suggestion, it's what actually creates the creaminess through starches releasing from the rice.
  • Don't skip the final butter and Parmesan finishing step because that's where the dish transforms from good to unforgettable.
03 -
  • Mise en place everything before you start cooking because once you begin stirring, you cannot leave the stove to chop more mint or zest a lemon.
  • If your risotto ever seems too thick at the very end, a splash more warm stock stirred in vigorously will loosen it back to the right consistency.
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