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Spring Pea and Mint Risotto

A close-up of creamy Spring Pea and Mint Risotto served in a white bowl, topped with fresh mint.
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A recipe for creamy Italian risotto featuring fresh spring peas and bright mint flavor.

Ingredients

Scale
  • 6 cups vegetable broth, warm
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 1/2 cups fresh or frozen peas
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons butter, cold
  • Salt and black pepper to taste

Instructions

  1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This toasts the rice.
  5. Pour in the white wine. Stir and cook until the wine is completely absorbed.
  6. Add one ladleful (about 1 cup) of the warm broth to the rice. Stir continuously until the liquid is almost completely absorbed.
  7. Continue adding the broth, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes.
  8. When the rice is nearly done (al dente, creamy but with a slight bite in the center), stir in the peas. Cook for 2 to 3 minutes until the peas are tender.
  9. Remove the pot from the heat. This is the mantecatura step. Stir in the Parmesan cheese and the 2 tablespoons of cold butter. Stir vigorously until the risotto is creamy and flows slightly when tilted.
  10. Stir in the chopped fresh mint. Season with salt and pepper to your taste.
  11. Serve immediately in warm bowls, topped with extra Parmesan cheese if desired.

Notes

  • Use good quality, low-sodium vegetable broth for the best flavor.
  • If using fresh peas, blanch them briefly in boiling water before adding them to the risotto to ensure they are tender.
  • For a vegan version, substitute the butter with olive oil or vegan butter and use a dairy-free Parmesan alternative or nutritional yeast.
  • The key to creamy risotto is constant stirring and adding hot liquid slowly.

Nutrition

Find it online: https://spoonswirl.com/spring-pea-and-mint-risotto-recipe/