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Creamy Spring Pea and Mint Risotto

creamy spring pea and mint risotto - featured image
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A creamy and bright risotto featuring fresh peas, mint, and Parmesan cheese, perfect for a light yet indulgent spring meal.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 1 cup fresh or frozen peas (150 g)
  • ¼ cup fresh mint leaves, chopped (about 10 g)
  • 4 cups vegetable or chicken broth (1 liter), warm
  • ⅓ cup dry white wine (80 ml), optional
  • 1 medium shallot, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons unsalted butter (45 g), divided
  • ¾ cup freshly grated Parmesan cheese (75 g), plus extra for garnish
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm your broth in a medium saucepan over low heat until hot but not boiling (about 5 minutes).
  2. In a large heavy-bottomed skillet, heat olive oil and 1 tablespoon butter over medium heat. Add chopped shallot and cook until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  3. Add Arborio rice to the skillet and stir constantly for 2-3 minutes until the edges of the rice grains look translucent but the center is still opaque.
  4. Pour in dry white wine and stir until mostly absorbed. If skipping wine, start adding broth now.
  5. Add warm broth ½ cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue this process for about 20 minutes, keeping heat medium-low to simmer gently without sticking or burning.
  6. When about halfway through the broth, stir in peas and continue cooking and stirring for about 5 minutes.
  7. Once all broth is absorbed and rice is tender but still slightly firm (al dente), remove from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, and chopped fresh mint. Season with salt and pepper to taste. Stir until creamy and smooth.
  8. Serve immediately, garnished with extra Parmesan and a few mint leaves.

Notes

Use warm broth to ensure even cooking and creamy texture. Stir often but allow the rice to absorb liquid between stirs. If risotto thickens too much while resting, loosen with a splash of warm broth or water. For a vegan version, substitute butter with vegan butter or olive oil and Parmesan with nutritional yeast or vegan Parmesan alternative. Frozen peas should be thawed before adding.

Nutrition

Keywords: risotto, spring pea, mint, creamy risotto, Parmesan, easy dinner, vegetarian, spring recipe

Find it online: https://tinastirs.com/creamy-spring-pea-and-mint-risotto-recipe-5-easy-steps-for-perfect-flavor/