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Fresh Spring Pea and Mint Risotto

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A quick and easy risotto featuring fresh spring peas and mint, delivering a creamy, light, and vibrant dish perfect for spring and light meals.

Ingredients

Scale
  • 1 ½ cups (300 g) Arborio rice
  • 1 ½ cups (225 g) fresh spring peas, shelled (frozen peas can be used, blanched)
  • ¼ cup (10 g) fresh mint leaves, chopped
  • 4 cups (950 ml) vegetable broth, warm
  • 3 tablespoons (45 g) unsalted butter
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120 ml) dry white wine (optional)
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 2 tablespoons (30 ml) heavy cream
  • Salt and freshly ground black pepper to taste

Instructions

  1. Warm 4 cups (950 ml) of vegetable broth in a saucepan over low heat and keep hot but not boiling.
  2. Heat 2 tablespoons (30 ml) olive oil and 1 tablespoon (15 g) butter in a heavy-bottomed pan over medium heat.
  3. Add the finely chopped onion and cook for 4-5 minutes until translucent and soft, stirring occasionally.
  4. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  5. Add 1 ½ cups (300 g) Arborio rice and stir to coat with butter and oil. Cook for about 2 minutes until edges look translucent.
  6. Pour in ½ cup (120 ml) dry white wine and stir constantly until mostly absorbed. If skipping wine, proceed to next step.
  7. Add warm vegetable broth gradually, about ½ cup (120 ml) at a time, stirring frequently and allowing rice to absorb liquid before adding more. Continue for 20-25 minutes until rice is creamy and al dente.
  8. When about 5 minutes remain, stir in fresh peas to keep them vibrant and tender.
  9. Remove pan from heat and stir in 3 tablespoons (45 g) butter, 2 tablespoons (30 ml) heavy cream, ½ cup (50 g) grated Parmesan, and chopped fresh mint. Season with salt and pepper to taste.
  10. Let risotto rest off heat for 1-2 minutes to meld flavors. Serve warm, garnished with extra mint leaves or Parmesan if desired.

Notes

Use warm broth to ensure even cooking and creamy texture. Stir gently but consistently to avoid breaking rice grains. Add peas and mint near the end to preserve color and freshness. For dairy-free, substitute butter with vegan margarine, heavy cream with coconut cream, and Parmesan with nutritional yeast. Frozen peas should be blanched briefly before adding.

Nutrition

Keywords: risotto, spring peas, mint, creamy risotto, easy risotto, vegetarian, Italian, fresh peas, quick dinner

Find it online: https://tempotaste.com/fresh-spring-pea-and-mint-risotto-recipe-easy-creamy-and-perfect/