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Creamy Spring Pea Risotto with Fresh Mint

creamy spring pea risotto - featured image
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A simple, soothing, and green risotto featuring fresh spring peas and mint, delivering a creamy texture with a bright, fresh twist perfect for spring and early summer.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 1 ½ cups (225g) fresh spring peas
  • ¼ cup fresh mint leaves (loosely packed)
  • 4 cups (950ml) vegetable broth, warmed
  • ½ cup (120ml) dry white wine (optional)
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons (45g) unsalted butter, divided
  • ½ cup (50g) Parmesan cheese, finely grated
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the broth: Pour 4 cups (950ml) of vegetable broth into a medium saucepan and keep it simmering gently over low heat.
  2. Sauté aromatics: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the finely chopped shallot and minced garlic, stirring often until translucent and fragrant, about 3-4 minutes. Avoid browning.
  3. Toast the rice: Add 1 ½ cups (300g) Arborio rice to the pan, stirring to coat every grain in the buttery oil. Toast for about 2 minutes until edges look translucent but center stays white.
  4. Deglaze with wine: Pour in ½ cup (120ml) dry white wine, stirring continuously until mostly absorbed. If skipping wine, add an equivalent amount of warm broth.
  5. Add broth gradually: Ladle hot broth into the rice about ½ cup (120ml) at a time, stirring gently but constantly, allowing rice to absorb liquid before adding more. This takes about 18-20 minutes.
  6. Incorporate peas: When halfway through the broth (about 10 minutes in), stir in 1 cup (150g) fresh peas. Reserve remaining peas for blending.
  7. Blend reserved peas: Puree remaining ½ cup (75g) peas with 1 tablespoon broth until smooth. Fold this puree into the risotto for extra creaminess and color.
  8. Finish the risotto: Once all broth is absorbed and rice is tender but al dente, stir in pea puree, 2 tablespoons butter, Parmesan cheese, and chopped fresh mint. Season with salt and pepper to taste.
  9. Rest and serve: Remove from heat and let risotto sit for a minute to thicken slightly. Serve immediately, garnished with whole mint leaves or extra peas if desired.

Notes

Keep broth warm to maintain creamy texture. Stir constantly or at least every 30 seconds to prevent sticking and encourage starch release. Add mint at the end to preserve its fresh aroma. Toast rice before adding liquid for nutty flavor. Use fresh peas for best results; frozen peas can be used but add earlier. Vegan substitutions include dairy-free butter and vegan cheese alternatives.

Nutrition

Keywords: risotto, spring peas, fresh mint, creamy risotto, vegetarian, easy dinner, Italian recipe, Arborio rice, seasonal cooking

Find it online: https://elvafood.com/creamy-spring-pea-risotto-with-fresh-mint-easy-homemade-recipe/