Spring Dinner Pea Mint Risotto (Print)

Bright risotto with peas, fresh mint, and Parmesan offers a creamy springtime main dish.

# Ingredients:

→ 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

# Directions:

01 - Melt 2 tablespoons butter in a large saucepan 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 to the pan and cook while stirring constantly until the grains are lightly toasted and fully coated in butter, about 2 minutes.
03 - Pour in the dry white wine and cook while stirring until the liquid is mostly absorbed, approximately 2-3 minutes.
04 - Begin adding the warm vegetable stock one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next portion. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes total.
05 - During the last 5 minutes of cooking, stir in the peas so they remain bright and tender.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, chopped mint, parsley, lemon zest, salt, and freshly ground black pepper. Mix thoroughly until the texture is creamy and cohesive.
07 - Taste and adjust seasoning as needed. Transfer to serving bowls immediately and garnish with extra Parmesan cheese and fresh mint leaves.

# Expert Tips:

01 -
  • The mint hits you at the very end, so it stays bright and fresh instead of cooking down into nothing.
  • It looks elegant enough to serve to guests but actually comes together faster than you'd expect.
  • One pot means one pot to clean, and somehow it tastes like you spent all day in the kitchen.
02 -
  • Never add cold stock to risotto—it stops the cooking and makes the rice seize up. A thermos or a second pot kept warm solves this completely.
  • The moment you finish the risotto is the moment you serve it. It waits for no one, and that's actually kind of romantic.
03 -
  • Keep the vegetable stock barely simmering in another pot—this temperature matters more than you'd think because cold stock interrupts the rice's ability to absorb evenly.
  • Stir almost constantly rather than walking away, because risotto rewards your attention with creaminess that you simply cannot achieve by neglect.
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