Print

Spring Pea and Mint Risotto

Close-up of vibrant green Spring Pea and Mint Risotto topped with fresh herbs in a light bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for creamy, homemade risotto featuring fresh spring peas and bright mint, using the classic Italian technique.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 5 cups hot vegetable or chicken stock
  • 1 cup fresh or frozen spring peas, shelled
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh mint leaves, chopped
  • 1 tablespoon unsalted butter, cold
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Do not brown.
  2. Add the rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This is called toasting the rice.
  3. Pour in the white wine. Stir until the wine is completely absorbed.
  4. Add one ladleful (about 1 cup) of the hot stock to the rice. Stir continuously until the liquid is almost fully absorbed. The constant stirring releases the starch, creating creaminess.
  5. Continue adding the stock, one ladleful at a time, waiting until each addition is absorbed before adding the next. This process takes about 15 to 18 minutes.
  6. When the rice is nearly done (al dente, slightly firm in the center), add the peas. Continue stirring and adding stock until the rice is cooked through and creamy, about 3 to 5 more minutes.
  7. Remove the pot from the heat. Stir in the grated Parmesan cheese and the final 1 tablespoon of cold butter. This step is called mantecatura. Stir vigorously until the risotto is smooth and creamy.
  8. Stir in the chopped fresh mint. Season with salt and pepper to your taste.
  9. Serve immediately in warm bowls, topped with extra Parmesan cheese if desired.

Notes

  • Use hot stock throughout the cooking process to maintain the temperature of the rice.
  • For a smoother texture, you can briefly puree half of the peas with a little stock before adding them to the risotto.
  • Carnaroli rice often yields a slightly better texture than Arborio, but Arborio works well for beginners.
  • If you prefer a tangier flavor, substitute Pecorino Romano cheese for half of the Parmesan.

Nutrition

Find it online: https://eatableempress.com/spring-pea-and-mint-risotto-recipe/