Spring Pea Mint Parmesan Risotto (Printable version)

Creamy risotto featuring spring peas, fresh mint, and Parmesan for a seasonal dinner highlight.

# 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 & 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

# Step-by-step guide:

01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, about 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, about 2 minutes.
03 - Pour in the dry 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, about 18 to 20 minutes.
05 - Stir in the peas during the last 5 minutes of cooking so they stay 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 peas stay bright and tender because you add them at the last moment, so they taste like fresh garden, not mushy afternoon.
  • Mint in risotto is unexpected enough to make guests ask for the recipe, but familiar enough that it feels like home cooking.
  • It looks elegant and feels impressive, but honestly, it's just patient stirring and listening to the rice whisper as it softens.
02 -
  • If you add the peas too early, they turn gray and mushy and lose everything that makes them special—save them for the last five minutes, always.
  • The risotto will thicken as it sits, so serve it immediately while it's still pourable and luxurious; if it starts to seize up, a splash of warm stock or white wine will save it.
  • Stir constantly during those middle minutes—it's the stirring that releases the starch that makes the creamy sauce, so there's no shortcut here.
03 -
  • If you want extra richness without cream, drizzle a little good-quality olive oil over the top right before serving—it catches the light and tastes like luxury.
  • A crisp white wine like Sauvignon Blanc or Pinot Grigio is the perfect pairing because it echoes the brightness of the lemon and mint and cuts through the richness of the butter and cheese.
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