Spring Dinner Pea Mint Risotto (Printable)

Creamy risotto with fresh peas, fragrant mint, and Parmesan, ideal for a seasonal dinner gathering.

# 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 1/2 cups Arborio rice

→ Liquids

05 - 4 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving

→ Herbs & Seasonings

09 - 1/4 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:

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 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 until the rice is creamy and al dente, approximately 18 to 20 minutes.
05 - Stir in the peas during the last 5 minutes of cooking so they retain their bright color and tender texture.
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 and fully incorporated.
07 - Taste and adjust seasoning as needed. Divide among serving bowls and serve immediately, garnished with additional grated Parmesan and fresh mint leaves.

# Expert Advice:

01 -
  • The peas stay vivid green and tender because you add them at just the right moment, not a second earlier.
  • Mint and lemon zest transform risotto from comforting into something that tastes like spring itself.
  • It comes together in under an hour but tastes like you've been simmering something all day.
02 -
  • Constant stirring isn't just tradition—it's what coaxes the starch out of the rice and creates that signature creamy texture, no cream required.
  • Adding the peas too early means they turn dull and mushy; waiting until the last 5 minutes keeps them bright green and firm enough to bite.
  • If your risotto seems too thick when you finish, don't panic—stir in a splash more warm stock or a drizzle of pasta water, and it will relax back into creamy.
03 -
  • Keep your stock on a slow simmer the entire time you're cooking risotto—temperature consistency is the difference between silky and separated.
  • Taste the rice regularly starting at the 15-minute mark so you know exactly when it reaches that sweet spot between tender and al dente.
  • If you're cooking ahead for a dinner party, you can toast the rice and add the wine in advance, then finish cooking just before serving with fresh stock and warm butter.
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