Spring Green Pea and Mint Risotto
A vibrant and creamy risotto celebrating the fresh flavors of spring, featuring sweet green peas, aromatic fresh mint, and a rich, velvety finish from arborio rice and unsalted butter.
Equipment
- Medium saucepan
- Large heavy-bottomed skillet or Dutch oven
- Ladle
- Wooden spoon
- Food processor or blender
Ingredients
Broth and Pea Puree
- 5 cups Vegetable broth — Low sodium, warmed
- 1.5 cups Green peas — Fresh or thawed frozen peas, divided
- 0.25 cup Fresh mint leaves — Loosely packed, plus extra for garnish
Risotto Base
- 3 tablespoons Unsalted butter — Divided (1 tbsp for sautéing, 2 tbsp for finishing)
- 1 tablespoon Extra virgin olive oil
- 2 medium Shallots — Finely minced
- 2 cloves Garlic — Minced
- 1.5 cups Arborio rice — Do not rinse
- 0.5 cup Dry white wine — Such as Pinot Grigio or Sauvignon Blanc
- 0.5 cup Parmesan cheese — Freshly grated
- 1 teaspoon Lemon zest (optional) — Optional, for brightness
- 1 teaspoon Kosher salt — To taste
- 0.5 teaspoon Black pepper — Freshly cracked, to taste
Broth and Pea Puree
| 5 cups | Vegetable broth | Low sodium, warmed |
| 1.5 cups | Green peas | Fresh or thawed frozen peas, divided |
| 0.25 cup | Fresh mint leaves | Loosely packed, plus extra for garnish |
Risotto Base
| 3 tablespoons | Unsalted butter | Divided (1 tbsp for sautéing, 2 tbsp for finishing) |
| 1 tablespoon | Extra virgin olive oil | |
| 2 medium | Shallots | Finely minced |
| 2 cloves | Garlic | Minced |
| 1.5 cups | Arborio rice | Do not rinse |
| 0.5 cup | Dry white wine | Such as Pinot Grigio or Sauvignon Blanc |
| 0.5 cup | Parmesan cheese | Freshly grated |
| 1 teaspoon | Lemon zest (opt.) | Optional, for brightness |
| 1 teaspoon | Kosher salt | To taste |
| 0.5 teaspoon | Black pepper | Freshly cracked, to taste |
Instructions
-
Pour the vegetable broth into a medium saucepan and bring it to a gentle simmer over low heat. Keep it warm throughout the cooking process.
~5 minUsing warm broth is crucial. Cold broth will drop the temperature of the rice and interrupt the cooking process, preventing the creamy texture from developing. -
In a food processor or blender, combine 1 cup of the green peas, the fresh mint, and 1/2 cup of the warm vegetable broth. Blend until completely smooth to create a vibrant green puree. Set aside. Keep the remaining 1/2 cup of whole peas for later.
~3 minIf using fresh peas instead of frozen, blanch them in boiling water for 2 minutes before pureeing. -
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and 1 tablespoon of the unsalted butter over medium heat. Add the minced shallots and a pinch of salt. Sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
~5 minDo not let the shallots or garlic brown; lower the heat if necessary. -
Add the arborio rice to the skillet. Stir constantly to coat the rice in the fat. Toast the rice until the edges of the grains become translucent but the centers remain opaque, about 2-3 minutes.
~3 minToasting the rice creates a shell around the grain, which allows it to slowly release starches without turning mushy. -
Pour in the dry white wine and stir continuously. Cook until the wine has completely absorbed into the rice and the pan is nearly dry.
~2 min -
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir continuously using a wooden spoon. Wait until the liquid is almost completely absorbed before adding the next ladleful. The rice should be simmering gently. Continue this process until the rice is tender but still has a slight bite (al dente). You may not need all the broth.
~20 minStirring agitates the rice to release its starches, creating the signature creamy texture of risotto. Don't rush this step. -
Once the rice is al dente, reduce the heat to low. Stir in the prepared pea and mint puree, the remaining 1/2 cup of whole peas, and the last splash of broth to loosen the consistency if needed. Cook for 1-2 minutes until warmed through.
~2 minAdding the puree at the very end preserves its bright green color and fresh flavor. -
Remove the skillet from the heat. Vigorously stir in the remaining 2 tablespoons of cold unsalted butter, grated Parmesan cheese, and lemon zest (if using). This step is called 'mantecatura' and gives the risotto its glossy, creamy finish. Season with salt and freshly cracked black pepper to taste.
~2 minThe butter must be cold to emulsify properly into the sauce. -
Cover the pot and let the risotto rest for exactly 5 minutes before serving.
~5 minResting allows the starches to settle and the flavors to meld. -
Ladle the risotto into warm, shallow bowls. Garnish with extra grated Parmesan, fresh mint leaves, and a drizzle of high-quality olive oil if desired. Serve immediately.
~2 min
Tips & Storage
- Never wash Arborio rice; you need the surface starches to create the creamy sauce.
- If you run out of broth before the rice is done, use hot water to finish cooking.
- Risotto waits for no one! It is best served immediately as it will thicken significantly as it cools.
- Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the rice and restore its creamy texture. Leftovers are also excellent formed into patties and pan-fried as arancini.