Creamy Pea and Mint Risotto Recipe
This pea and mint risotto is a creamy, comforting Italian dish made with Arborio rice, sweet peas, and fresh mint. Slow-cooked with warm broth and finished with butter and Parmesan, it delivers rich flavor without heavy cream.Perfect as a vegetarian main course or elegant side dish, this recipe is simple enough for weeknights yet refined enough for entertaining.
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.