Spring Pea Mint Risotto (Printable)

A creamy risotto with fresh spring peas, mint, and Parmesan for a light, flavorful meal.

# What You Need:

→ 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 - 1½ cups Arborio rice

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - ½ cup grated Parmesan cheese
09 - ¼ cup heavy cream, optional

→ Liquids

10 - 4 cups vegetable broth, kept warm
11 - ½ 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 maintain a gentle simmer 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 with butter and slightly translucent at the edges.
05 - Pour in the dry white wine and cook, stirring frequently, until mostly absorbed.
06 - Begin adding the warm broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding more. Continue this process for 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 - Remove from heat and 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. Garnish with additional fresh mint and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The fresh mint sneaks in at the very end, so it tastes bright and alive rather than cooked into submission.
  • You can make it in under an hour without feeling rushed, and somehow it tastes like you spent all day stirring.
  • It's naturally vegetarian and feels elegant enough for guests but comforting enough to make for yourself on a random Tuesday.
02 -
  • If your risotto becomes too thick, a splash of warm broth or pasta water at the end can fix it, but add it slowly because it's easy to go from creamy to soupy.
  • Don't add all your ingredients at the end in a rush; taste as you go, especially with the salt, because the cheese adds more than you might expect.
03 -
  • Keep your broth warm in a separate pot and use a ladle so you can control the amount you're adding and maintain the temperature of the risotto as it cooks.
  • The final stir-in of mint should happen off the heat, right before serving, so the fresh flavor stays alive instead of cooking away into the background.
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