There’s something undeniably comforting about a bowl of risotto. Creamy, rich, and deeply satisfying, yet when made the right way, it can still feel light and fresh.
This pea and mint risotto is one of my favorite examples of how simple flavors can shine. Sweet peas bring natural sweetness, fresh mint adds brightness, and Arborio rice transforms everything into a silky, restaurant-worthy dish.
Whether you’re cooking a cozy weeknight dinner or serving guests, this risotto feels special without being complicated.
Ingredients You’ll Need for Pea and Mint Risotto
This recipe uses simple, easy-to-find ingredients, but quality matters.
- Arborio rice for a creamy, tender texture
- Peas (fresh or frozen both work well)
- Fresh mint leaves, finely chopped
- Vegetable broth or stock, kept warm
- Onion or shallots, finely diced
- Garlic cloves for depth of flavor
- Olive oil and butter for richness
- Parmesan cheese, freshly grated
- Salt and freshly ground black pepper
Optional additions include lemon zest, white wine, or extra herbs, depending on your taste.
How to Make Pea and Mint Risotto (Step-by-Step)
Making risotto is less about difficulty and more about attention. Take your time and enjoy the process.
- Heat the vegetable broth in a saucepan and keep it warm over low heat
- In a large pan, sauté onion or shallots in olive oil until soft and translucent
- Add garlic and cook briefly until fragrant
- Stir in the Arborio rice and toast for 1–2 minutes until slightly translucent at the edges
- Begin adding warm broth one ladle at a time, stirring gently and allowing it to absorb
- Continue this process for about 18–20 minutes until the rice is creamy and al dente
- Stir in peas during the last few minutes of cooking
- Remove from heat and fold in butter, Parmesan, and chopped mint
- Season to taste and let the risotto rest briefly before serving
The final texture should be loose and creamy, not stiff or dry.
Tips for Making the Creamiest Risotto
A few small details make all the difference.
- Always use warm broth to avoid interrupting the cooking process
- Stir regularly, but gently, to encourage creaminess without breaking the rice
- Add liquid gradually and allow it to absorb fully each time
- Taste often to avoid overcooking
- Let the risotto rest for a minute before serving so flavors settle
- Use freshly grated Parmesan for better melting and flavor
Risotto should slowly spread on the plate, not sit in a mound.
Variations and Add-Ins
This pea and mint risotto is a great base for customization.
- Add lemon zest or a squeeze of lemon juice for extra brightness
- Stir in spinach or asparagus for more greens
- Deglaze the pan with white wine before adding broth
- Make it vegan by skipping butter and Parmesan and using nutritional yeast
- Add protein like shrimp, scallops, or crispy pancetta
- Fold in mascarpone or cashew cream for extra richness
Each variation brings a slightly different personality to the dish.
What to Serve with Pea and Mint Risotto
This risotto pairs beautifully with both light and hearty sides.
- Simple green salad with lemon vinaigrette
- Roasted or grilled vegetables
- Crusty bread or garlic focaccia
- Roasted chicken, salmon, or lamb
- Light white wines such as Pinot Grigio or Sauvignon Blanc
It works equally well as a main dish or a refined side.
Storage, Reheating, and Meal Prep Tips
Risotto is best enjoyed fresh, but leftovers can still be delicious.
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stove with a splash of broth or water
- Avoid reheating without added liquid to prevent dryness
- Transform leftovers into risotto cakes or arancini
- Not recommended for freezing due to texture changes
A little extra broth can bring leftover risotto back to life.
Recipe FAQ’s
Can I use frozen peas instead of fresh?
Yes. Frozen peas work perfectly and should be added directly without thawing.
Can I make this recipe vegan?
Yes. Replace butter with olive oil or vegan butter and use nutritional yeast instead of Parmesan.
Do I need to stir risotto constantly?
You should stir frequently, but not nonstop. Regular stirring helps release starch for a creamy texture.
Creamy Pea and Mint Risotto Recipe
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth kept warm
- 1 cup peas fresh or frozen
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh mint finely chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Optional:
- Zest of ½ lemon
- ¼ cup dry white wine
Instructions
- Heat the vegetable broth in a saucepan over low heat and keep it warm throughout cooking.
- In a large, wide pan, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the Arborio rice and toast for 1–2 minutes, stirring constantly, until the grains look slightly translucent around the edges.
- (Optional) Pour in the white wine and stir until it has fully absorbed.
- Add one ladle of warm broth to the rice, stirring gently until absorbed.
- Continue adding broth one ladle at a time, allowing it to absorb before adding more, stirring regularly.
- After about 15 minutes, stir in the peas and continue cooking.
- Once the rice is creamy and al dente (about 18–20 minutes total), remove the pan from heat.
- Stir in the butter, Parmesan cheese, and chopped mint.
- Season with salt and black pepper to taste.
- Let the risotto rest for 1–2 minutes before serving. Add lemon zest if desired and serve immediately.