Spring Pea Mint Risotto (Printable)

Creamy risotto featuring fresh peas, mint, and Parmesan for a bright spring main dish.

# 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 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 ladle 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 to maintain their bright color and tender texture.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, mint, parsley, lemon zest, salt, and pepper. Mix thoroughly until the texture becomes creamy.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and fresh mint leaves.

# Expert Tips:

01 -
  • It tastes like spring in a bowl, with that bright mint and tender pea sweetness cutting through the richness—your guests won't believe how simple it is.
  • Forty-five minutes from start to finish means you're not stuck stirring while everyone else is relaxing with wine.
  • The constant stirring becomes almost meditative once you get into a rhythm, and something magical happens when you're fully present with the cooking.
02 -
  • The stock absolutely must stay warm—cold stock will cause the rice to seize up and stop cooking properly, turning your risotto grainy instead of creamy.
  • Don't walk away from the stove once you've started adding stock; risotto needs your attention and constant stirring to release the starch that creates that signature creaminess.
  • If your risotto seems too thick at the end, add a ladle of warm stock or even warm water rather than panicking—it should flow gently on the plate, not sit there in a lump.
03 -
  • Keep your stock pot simmering gently on the burner next to your risotto pot so you always have warm ladles of liquid ready—this is the single most important detail for smooth, consistent cooking.
  • If you're cooking for guests and feel nervous about timing, know that risotto waits about 5 minutes if you need it to; just cover the pot and keep the heat low, adding another ladle of stock to maintain the creaminess.
Go Back