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Creamy Pea and Mint Risotto

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This creamy pea and mint risotto is a vibrant, comforting spring dish featuring sweet peas, fresh mint, and lemon zest in a luscious, Parmesan-finished Arborio rice base. It’s quick, easy, and perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 1/2 cups Arborio rice (or Carnaroli rice)
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 large garlic cloves, minced
  • 2 cups fresh or frozen peas, divided
  • 4 cups chicken or vegetable broth, kept warm
  • 1/4 cup heavy cream
  • 1/3 cup fresh mint leaves, finely chopped (plus more for garnish)
  • Zest from 1 lemon
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Finely chop the onion, mince the garlic, zest the lemon, and measure out all ingredients. If using fresh peas, shell them now. Set aside 1 cup of peas for later.
  2. Pour the chicken or vegetable broth into a medium saucepan, bring to a gentle simmer, and keep warm over low heat.
  3. In a large saucepan or Dutch oven, heat olive oil and 1 tablespoon butter over medium heat. Add chopped onion and a pinch of salt. Sauté until translucent and soft, about 3 minutes.
  4. Stir in minced garlic and cook for 30 seconds until fragrant. Add Arborio rice and stir to coat each grain. Toast rice for 1-2 minutes until edges look slightly translucent.
  5. Pour in one ladleful (about 1/2 cup) 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 until rice is creamy and al dente.
  6. While risotto is simmering, blend 1 cup of peas with heavy cream until smooth. (Mash with a fork for chunkier texture if needed.)
  7. When rice is almost done (about 16 minutes in), stir in pea purée and remaining whole peas. Cook for another 4-5 minutes until peas are heated through and risotto is bright green and creamy.
  8. Remove risotto from heat. Stir in chopped mint, lemon zest, remaining 1 tablespoon butter, and Parmesan cheese. Season with salt and pepper to taste.
  9. Let 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 immediately.

Notes

Use warm broth for best texture. Stir gently and add broth gradually for creaminess. Add peas and mint at the end to preserve color and flavor. For dairy-free, substitute olive oil for butter and use plant-based cream and cheese. Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of broth.

Nutrition

Keywords: risotto, spring dinner, peas, mint, creamy, vegetarian, gluten-free, easy, Arborio rice, Parmesan, lemon zest

Find it online: https://elvafood.com/creamy-pea-and-mint-risotto-recipe-easy-spring-dinner-idea/