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Creamy Spring Pea and Mint Risotto with Parmesan

creamy spring pea and mint risotto - featured image
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A cozy yet fresh risotto featuring creamy arborio rice, sweet peas, bright mint, and nutty Parmesan cheese. Perfect for spring dinners or brunches, this dish balances indulgence with lightness.

Ingredients

Scale
  • 1 ½ cups arborio rice (300g)
  • 4 cups vegetable broth (1 liter)
  • 1 cup frozen or fresh peas (150g)
  • ¼ cup fresh mint leaves, chopped
  • ¾ cup grated Parmesan cheese (75g)
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter (45g)
  • 2 tablespoons extra virgin olive oil
  • ½ cup dry white wine (120ml, optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat the vegetable broth in a saucepan over low heat and keep it at a gentle simmer.
  2. In a large heavy-bottomed skillet or wide saucepan, heat olive oil and 1 tablespoon butter over medium heat.
  3. Add the finely chopped shallot and cook for 3-4 minutes until translucent and soft.
  4. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
  5. Add the arborio rice and stir well to coat each grain with the buttery shallot mixture. Toast the rice for about 2 minutes until edges become slightly translucent.
  6. Add the white wine (if using) and stir continuously until fully absorbed, about 2-3 minutes. If skipping wine, start adding broth now.
  7. Add about ½ cup (120ml) of warm broth to the rice. Stir gently and consistently, allowing the liquid to absorb before adding the next ladle.
  8. Repeat adding broth bit by bit for about 18-20 minutes until rice is tender but still has a slight bite.
  9. About 5 minutes before the risotto is done, stir in the peas (no need to thaw if frozen).
  10. Remove from heat and stir in the remaining 2 tablespoons butter, chopped fresh mint, and grated Parmesan cheese.
  11. Season with salt and freshly ground black pepper to taste.
  12. Let the risotto rest off heat for 1-2 minutes to thicken slightly.
  13. Serve warm, garnished with extra Parmesan and mint leaves if desired.

Notes

Keep broth warm to maintain cooking rhythm. Stir gently and consistently to release starch without making risotto gluey. Add peas near the end to keep their texture and sweetness. Use Parmigiano-Reggiano for best flavor and melt. For a dairy-free version, substitute butter and Parmesan with vegan alternatives. If risotto thickens too much before rice is tender, add more broth or water.

Nutrition

Keywords: risotto, spring pea, mint, Parmesan, creamy risotto, vegetarian, easy dinner, Italian recipe, comfort food

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