Spring Dinner Pea Mint Risotto (Print Version)

Creamy risotto combining fresh peas, mint, and Parmesan for a flavorful spring dinner.

# What You'll 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

# How to Make It:

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 minced 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 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 this process until the rice is creamy and al dente, approximately 18-20 minutes.
05 - Stir in the peas during the last 5 minutes of cooking to maintain their bright color and tender texture.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, fresh mint, parsley, lemon zest, salt, and black pepper. Mix thoroughly until creamy and well combined.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and fresh mint leaves.

# Additional Tips::

01 -
  • It tastes like spring arrived on your plate, bright and alive without any heaviness.
  • The whole thing comes together in under an hour, leaving you time to actually enjoy your guests instead of being trapped in the kitchen.
  • Risotto has this magical way of making you look like you spent all afternoon cooking when really you were just patient for twenty minutes.
02 -
  • Stir constantly during the stock-adding phase—this isn't lazy cooking, it's how the rice releases its starch and becomes creamy; skim it if you must, but don't wander away entirely.
  • The risotto should flow slightly when you plate it, not sit like a solid mass; if it's too thick at the end, stir in a splash more warm stock or even a little pasta water to loosen it up.
03 -
  • Keep your stock genuinely warm in a separate pot—cold stock interrupts the cooking process and makes the rice absorb liquid unevenly.
  • Don't be shy with the Parmesan; it's what gives risotto its final silky texture, so grate it fresh and use the full amount specified.
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