Creamy Pea and Mint Risotto Recipe – Easy Spring Dinner Idea

Let me set the scene: the first real day of spring, windows cracked just enough for a shy breeze, and the scent of sweet peas simmering away in a rich, creamy risotto swirling through the air. Seriously, the aroma alone was enough to make me stop mid-stir and just breathe it in, spoon in hand. The vibrant pop of green peas, the delicate perfume of fresh mint, and the gentle, almost buttery undertones of Arborio rice—this creamy pea and mint risotto recipe isn’t just dinner, it’s an event for your senses.

The first time I made this risotto, it was one of those “let’s see what’s in the fridge” moments. I’d just picked up a bag of fresh English peas at the Saturday market, and my little garden patch was finally giving up handfuls of mint. One bite in—a forkful of luscious, creamy rice dotted with sweet peas and a whisper of mint—and I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special.

This risotto has real roots in my family kitchen. My grandma used to say anything with peas tasted like “childhood in a bowl.” She’d make a basic version when I was knee-high to a grasshopper, but I started tweaking it with mint and lemon zest years later, trying to capture something that tasted as fresh as spring feels. And you know what? My kids couldn’t stop sneaking spoonfuls straight from the pot (I caught my partner doing the same—honestly, who could blame them?). It’s become a staple for our family gatherings, especially on those first warm evenings when we all crave something light yet comforting.

This creamy pea and mint risotto is dangerously easy, pure nostalgic comfort, and just the thing to brighten up your dinner table, impress a few friends, or add a little color to your Pinterest board. I’ve tested it more times than I can count in the name of “research” (wink), and I’m telling you—bookmark this one. It’s spring in a bowl, a warm hug, and a recipe you’ll want to revisit every year.

Why You’ll Love This Creamy Pea and Mint Risotto Recipe

Let’s face it: not all risottos are created equal. I’ve made my share of stodgy, bland rice dishes before finally nailing this creamy pea and mint risotto that honestly feels like a spring celebration on your fork. Here’s why this recipe is a real keeper—straight from my kitchen to yours, complete with all the real-life trial and error you’d expect from a home cook who’s just a little obsessed with getting it right.

• Quick & Easy: Comes together in about 35 minutes—no marathon stirring sessions required. Perfect for busy weeknights or those last-minute “what’s for dinner?” nights.
• Simple Ingredients: Most of these are pantry and fridge staples—think Arborio rice, fresh or frozen peas, and a handful of mint. Nothing fancy, no wild goose chases at the grocery store required.
• Perfect for Spring Entertaining: This risotto absolutely shines at brunches, Easter dinners, or any potluck where you want to bring something a little special (and secretly easy).
• Crowd-Pleaser: Seriously—kids love it, adults ask for seconds, and it’s a sneaky way to get everyone to eat more veggies. Even my pickiest eater is all in.
• Unbelievably Delicious: The texture is creamy without being heavy, and the combination of sweet peas and refreshing mint is pure comfort with a twist. One bite and you get that “close your eyes and sigh” feeling.

What sets this creamy pea and mint risotto apart from the rest? I use a blend of peas—half pureed, half whole—for a double hit of flavor and color. The mint isn’t overwhelming, just enough to make each bite taste fresh and bright. A touch of lemon zest lifts everything up, and a generous finish of Parmesan cheese pulls all the flavors together. No mushy rice, no heavy aftertaste—just the perfect creamy (but not gloopy) consistency every single time.

For me, this risotto is more than just a recipe—it’s a way to make an ordinary Tuesday feel like a celebration. It’s my go-to when I want to impress without stress, or when I just need a little bowl of springtime comfort. Give it a try and see why it’s become a dinner table tradition in our house. Who knows? It might just become yours, too.

What Ingredients You Will Need

This creamy pea and mint risotto recipe uses simple, wholesome ingredients to deliver bold, fresh flavors with that signature risotto creaminess. Most of these are pantry staples, and a few are easy to swap if you need to. Here’s what you’ll need:

• For the Risotto Base:
  • Arborio rice (or Carnaroli rice) – 1 1/2 cups (300g) (short-grain rice is a must for that creamy texture)
  • Unsalted butter – 2 tablespoons (28g) (adds richness and silkiness)
  • Extra-virgin olive oil – 2 tablespoons (30ml) (for sautéing, I like California Olive Ranch)
  • Yellow onion, finely chopped – 1 medium (about 1 cup / 130g)
  • Garlic cloves, minced – 2 large (for depth of flavor)
• For the Creamy Pea Layer:
  • Fresh or frozen peas – 2 cups (280g), divided (fresh in spring, but frozen works beautifully, too)
  • Chicken or vegetable broth – 4 cups (960ml), kept warm on the stove (I use low-sodium Better Than Bouillon base for convenience and flavor)
  • Heavy cream – 1/4 cup (60ml) (for a luscious, creamy finish—use half-and-half for a lighter version)
• For the Signature Spring Flavor:
  • Fresh mint leaves, finely chopped – 1/3 cup (about 10g) (plus more for garnish)
  • Lemon zest – from 1 lemon (use organic if possible, adds a sunny brightness)
• For the Finishing Touch:
  • Freshly grated Parmesan cheese – 1/2 cup (50g) (Parmesan Reggiano or Grana Padano is best, but any good Parmesan will do)
  • Kosher salt and freshly ground black pepper – to taste

Ingredient Tips & Substitutions:

• If you’re gluten-free, no worries—just double-check your broth label.
• For a dairy-free version, swap in olive oil for butter and use a splash of coconut cream or a plant-based creamer at the end (the flavor will be a little different, but still tasty).
• No fresh mint? Flat-leaf parsley works in a pinch, but the flavor will be milder.
• Want more protein? Stir in some cooked shrimp or shredded rotisserie chicken in the last few minutes.
• If you prefer a punchier green, toss in a handful of baby spinach with the peas.

Don’t stress if you’re missing one small thing—risotto is forgiving. The real secret is stirring with love (and a little patience) for that creamy, dreamy texture.

Equipment Needed

You don’t need a fancy setup for this creamy pea and mint risotto recipe—just a few basic kitchen tools. Here’s what I use (and a few easy swaps):

• Large, heavy-bottomed saucepan or Dutch oven: A wide pan helps the rice cook evenly. I love my old enameled cast iron pot, but any sturdy saucepan works.
• Medium saucepan: For keeping your broth warm—makes the risotto cook smoothly.
• Wooden spoon or heatproof spatula: Essential for stirring (and scraping up those yummy bits from the bottom!).
• Measuring cups and spoons: For accuracy—eyeballing works in a pinch, but I always end up with better results when I measure.
• Microplane or fine grater: For zesting the lemon and grating Parmesan. In a pinch, use the small holes of a box grater.
• Small blender or food processor: For pureeing half the peas. You could even mash them with a fork for a more rustic vibe (I’ve done it more than once).
• Ladle: For adding broth gradually. If you don’t have one, a heatproof measuring cup or mug does the job.

Personal tip: If you’re using a nonstick pan, be gentle with your utensils. For cast iron or stainless, a little “fond” (those golden bits) just adds to the flavor. Don’t stress over brands—my favorite risotto pot is a thrift store find that’s been going strong for years!

Preparation Method

1. Prep the Ingredients (5 minutes):
   
   Finely chop the onion, mince the garlic, zest your lemon, and measure out all ingredients. If using fresh peas, shell them now. Set aside 1 cup (140g) of peas for later.
2. Warm the Broth (2 minutes):
   
   Pour the chicken or vegetable broth into a medium saucepan, bring to a gentle simmer, and keep warm over low heat. (Warming the broth helps the rice cook evenly—trust me, cold broth can make the risotto seize up.)
3. Sauté the Aromatics (3 minutes):
   
   In your large saucepan or Dutch oven, heat the olive oil and 1 tablespoon (14g) butter over medium heat. Add the chopped onion and a pinch of salt. Sauté until translucent and soft, about 3 minutes, stirring often to avoid browning.
4. Add Garlic and Rice (2 minutes):
   
   Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the Arborio rice and stir well to coat each grain in oil and butter. Toast the rice for 1-2 minutes until the edges look slightly translucent—this step helps the rice hold its shape.
5. Start Adding Broth (18-20 minutes):
   
   Pour in one ladleful (about 1/2 cup / 120ml) of hot broth, stirring gently. When most of the liquid is absorbed, add another ladleful. Continue adding broth, stirring frequently, for about 18-20 minutes. The rice should be creamy and tender but still have a slight bite (al dente).
   
   Note: If your risotto looks dry, add a splash more broth. If it’s swimming, let it cook a few minutes longer before adding more.
6. Blend Half the Peas (while rice is cooking):
   
   While the risotto is simmering, blend 1 cup (140g) of peas with the heavy cream until smooth. (If you don’t have a blender, mash with a fork for a chunkier texture.)
7. Add Pea Purée and Whole Peas (5 minutes):
   
   When rice is almost done (about 16 minutes in), stir in the pea purée and the remaining whole peas. Cook for another 4-5 minutes, until the peas are heated through and the risotto is bright green and creamy.
8. Finish with Mint, Lemon, and Cheese (2 minutes):
   
   Remove risotto from the heat. Stir in the chopped mint, lemon zest, remaining 1 tablespoon (14g) butter, and Parmesan cheese. Taste and season with salt and pepper as needed.
9. Rest and Serve (2 minutes):
   
   Let the risotto rest for 1-2 minutes. If it thickens too much, stir in a splash of warm broth until creamy. Spoon into warm bowls, top with extra mint and Parmesan, and serve right away.

Personal Notes: If your risotto seizes up while resting, don’t panic—just loosen with more broth. The key is to keep it creamy, not soupy. Taste as you go and don’t rush the stirring—slow and steady wins the risotto race!

Cooking Tips & Techniques

Risotto might have a reputation for being fussy, but honestly—it’s just about patience and keeping an eye on texture. Here’s what I’ve learned from years (and a few flops) making creamy pea and mint risotto:

• Don’t Rush the Rice: Adding broth gradually lets the rice release its starch, creating that signature creaminess. Dumping it in all at once? You’ll end up with soup, not risotto (yep, I’ve been there).
• Stir, But Don’t Go Overboard: You don’t have to stir constantly. Every minute or so is plenty—just enough to keep the rice from sticking and to help it cook evenly.
• Warm Broth is Non-Negotiable: Cold broth shocks the rice and makes everything seize up. Keep your broth steaming (not boiling) nearby—makes a world of difference.
• Use the Right Rice: Arborio or Carnaroli is best. Long-grain rice won’t get creamy enough, and short-grain sushi rice can get gluey (ask me how I know).
• Add Peas at the End: Peas cook quickly and stay sweet and bright if added in the last five minutes. Overcooked peas lose their color and flavor.
• Fresh Mint Last: Mint can turn bitter if cooked too long. Always stir it in just before serving to keep it fresh and aromatic.
• Texture is Everything: Risotto should “ooze” just a little when spooned onto a plate—not clump, not run. If it sets up too much, just add a bit more broth.

My biggest early mistake was walking away and letting the rice get too soft. Now, I taste a few grains at the 18-minute mark—if they’re creamy outside but have a tiny bite in the center, it’s ready. Trust your senses—sight, smell, taste—and you’ll end up with a risotto that’s restaurant-worthy, every time.

Variations & Adaptations

One of the things I love about creamy pea and mint risotto is how easy it is to make it your own. Whether you need to adjust for dietary needs, seasonal produce, or just personal taste, here are a few favorite twists:

• Dairy-Free: Swap butter for olive oil, use a dairy-free creamer or coconut cream, and skip the Parmesan (or use a vegan cheese). I’ve tried it with Oatly Barista and it’s surprisingly creamy.
• Protein Boost: Stir in cooked shrimp or shredded rotisserie chicken in the last five minutes. For vegetarians, top with a poached egg or crispy tofu cubes.
• Herb Swap: No mint? Try basil, chives, or even tarragon for a different spring twist. Basil and peas are a classic combo.
• Grain-Free/Low-Carb: Try the same method with cauliflower rice—just reduce the broth and cooking time. It’s not quite as creamy but still tasty and fresh.
• Extra Green: In early summer, add a handful of baby spinach or chopped asparagus with the peas for an extra veggie hit.
• Cheese Lovers: Stir in a dollop of mascarpone or a sprinkle of crumbled goat cheese at the end for extra richness.

I’ve made risotto with everything from leftover roasted veggies to a scoop of pesto stirred in at the finish line. The best part? No two pots are ever exactly the same. Don’t be afraid to play with what you have—risotto is forgiving and always delicious.

Serving & Storage Suggestions

For best results, serve your creamy pea and mint risotto piping hot, straight from the stove. Spoon it into shallow bowls so the steam swirls up and the colors pop—top with extra mint leaves and a generous sprinkle of Parmesan for a little wow factor.

This risotto pairs beautifully with a crisp glass of Sauvignon Blanc, a simple arugula salad, or some roasted chicken for a heartier meal. If you’re having guests, a chilled rosé and a side of lemony grilled shrimp make it feel extra special. For a weeknight dinner, we love it solo with a slice of crusty bread (for swiping up every last bit of creamy sauce, of course).

If you have leftovers (lucky you!), let them cool, then transfer to an airtight container. Store in the fridge for up to 3 days. To reheat, add a splash of broth or water and warm gently in a saucepan over low heat, stirring often. The rice will firm up in the fridge, but loosening it with liquid brings back that creamy texture. I don’t recommend freezing—risotto’s texture can turn grainy in the freezer.

One last tip: risotto’s flavors mellow and meld overnight, so leftovers are always good for a quick lunch or a “risotto cake” (just shape, pan-fry, and top with a poached egg!).

Nutritional Information & Benefits

This creamy pea and mint risotto is as nourishing as it is comforting. Each serving (about 1.5 cups) has roughly:

• Calories: 350
• Protein: 10g
• Carbohydrates: 52g
• Fat: 10g
• Fiber: 4g

Peas are little powerhouses—packed with vitamins C and K, fiber for digestion, and plant protein. The fresh mint isn’t just for flavor; it’s good for digestion and adds antioxidants. If you use a good-quality Parmesan, you get calcium and a bit of protein, too.

This dish is naturally gluten-free (just double-check your broth). It can be adapted for vegetarian or dairy-free diets with simple swaps. Allergens: contains dairy and may contain traces of egg in some Parmesan. For my family, it’s a feel-good meal—comforting but not heavy, and full of spring’s best flavors.

Conclusion

To sum it up, this creamy pea and mint risotto recipe is the kind of dish I wish I’d discovered years ago—simple, fresh, and packed with flavor that feels like a celebration. Whether you’re cooking for a crowd or just need a bowl of pure comfort on a rainy weeknight, this risotto delivers every time.

Don’t be afraid to make it your own—try new herbs, toss in leftover veggies, or add a little extra cheese if that’s your thing. The real magic is in the creamy rice and that whisper of mint and lemon that makes every bite taste like spring.

I love this recipe because it’s forgiving, flexible, and always a hit. If you try it, let me know how it goes—drop a comment, share your adaptations, or pin it for later. Cooking should be joyful, so have fun and don’t stress the small stuff. Here’s to many bowls of creamy, minty, pea-filled risotto—cheers!

FAQs About Creamy Pea and Mint Risotto

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work just as well—no need to thaw them first, just toss them in during the last five minutes of cooking.

What’s the best rice for risotto?

Arborio and Carnaroli are the classics for risotto. They get creamy without getting mushy. Sushi rice can work in a pinch but changes the texture.

Can I make creamy pea and mint risotto ahead of time?

You can prep the ingredients and start cooking, but risotto is best served fresh. If you need to hold it, add a little extra broth just before serving and reheat gently.

How do I make this recipe dairy-free?

Use olive oil instead of butter, a plant-based cream, and a vegan Parmesan or nutritional yeast. The flavor will change slightly but it’ll still be delicious.

Is this recipe gluten-free?

Yes, as long as your broth is certified gluten-free, this risotto is naturally gluten-free. Just check labels to be sure.

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