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Spring Pea and Mint Risotto

A molded serving of bright green Spring Pea and Mint Risotto topped with whole peas on a white plate.
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A recipe for creamy Italian risotto featuring fresh spring peas and bright mint flavor.

Ingredients

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

Instructions

  1. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This is called toasting the rice.
  4. Pour in the white wine. Stir and let it cook until the wine is fully absorbed.
  5. Add one ladleful (about 1 cup) of the hot broth to the rice. Stir continuously until the liquid is almost completely absorbed.
  6. 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.
  7. When you have about 1 cup of broth remaining, stir in the peas. Continue adding the remaining broth until the rice is creamy and cooked al dente (tender with a slight bite in the center).
  8. Remove the pot from the heat. Stir in the Parmesan cheese and the remaining 1 tablespoon of cold butter. This step creates the creamy texture, known as ‘mantecatura’.
  9. Stir in the chopped fresh mint. Season with salt and pepper to taste.
  10. Serve immediately, garnished with extra Parmesan cheese.

Notes

  • For the best texture, use fresh or high-quality frozen peas. If using frozen, do not thaw them before adding.
  • Keep your broth hot in a separate saucepan throughout the cooking process; adding cold broth stops the cooking and affects the final texture.
  • Add the fresh mint at the very end, off the heat, to keep its bright green color and fresh flavor.
  • If you want a richer flavor, substitute half the broth with a light chicken stock.

Nutrition

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