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Creamy Spring Pea Risotto with Mint and Parmesan

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This creamy spring pea risotto is a comforting, vibrant dish featuring sweet peas, fresh mint, and nutty Parmesan. It’s easy to make, perfect for spring gatherings, and delivers a silky, flavorful bowl that feels like a warm hug.

Ingredients

Scale
  • 1 1/2 cups Arborio rice (or Carnaroli for firmer texture)
  • 4 cups low-sodium vegetable broth, kept warm
  • 1 tablespoon olive oil (extra virgin)
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 2 cups fresh or frozen sweet peas (thawed if frozen), divided
  • 1/4 cup fresh mint leaves, finely chopped (plus extra for garnish)
  • 3/4 cup freshly grated Parmesan cheese (plus more for serving)
  • 1/4 cup heavy cream (optional)
  • Salt and freshly ground black pepper, to taste
  • Zest of 1 lemon (optional)

Instructions

  1. Finely dice the onion, mince the garlic, and chop the mint. Grate the Parmesan and zest the lemon. Measure out the rice and peas.
  2. Pour the vegetable broth into a small saucepan and keep it over low heat.
  3. In a large saucepan, heat the olive oil and 1 tablespoon butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the garlic and cook for 1 minute.
  4. Add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the grains look glossy and slightly translucent around the edges.
  5. Pour in the white wine and stir until absorbed, about 2 minutes. If skipping wine, add a splash more broth.
  6. Add a ladleful (about 1/2 cup) of hot broth to the rice. Stir gently until most of the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring often and letting the rice absorb each addition before adding more. This should take about 18-20 minutes.
  7. While the risotto cooks, blend half the peas (1 cup) with a splash of broth until smooth.
  8. When the rice is al dente and the risotto is creamy, stir in the pea puree, the remaining whole peas, and chopped mint. Cook for 2 more minutes, until the peas are bright green and just tender.
  9. Remove the pot from heat and stir in the remaining butter, grated Parmesan, and heavy cream (if using). Season with salt, pepper, and lemon zest.
  10. Spoon into bowls, garnish with extra Parmesan and mint. Serve immediately.

Notes

Risotto is best served fresh and creamy. If too thick, add a splash of hot broth before serving. For dairy-free or vegan, use plant-based butter, coconut cream, and nutritional yeast. Leftovers can be shaped into patties and pan-fried. Taste for texture—rice should be tender with a hint of bite.

Nutrition

Keywords: spring pea risotto, mint risotto, Parmesan risotto, creamy risotto, vegetarian Italian, easy risotto, gluten-free risotto, spring recipes, comfort food, dinner

Find it online: https://blingbite.com/creamy-spring-pea-risotto-with-mint-and-parmesan-easy-recipe-for-best-flavor/