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Spring Pea and Mint Risotto

A close-up of creamy Spring Pea and Mint Risotto topped with whole bright green peas in a white bowl.
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A recipe for creamy Italian risotto featuring fresh spring peas and bright mint, using the traditional method for texture.

Ingredients

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  • 6 cups vegetable or chicken stock, warm
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 2 cups fresh or frozen spring peas
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons unsalted butter, cold
  • Salt and black pepper to taste

Instructions

  1. Heat the stock in a saucepan and keep it simmering over low heat.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
  3. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This is called toasting the rice.
  6. Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  7. Add one ladleful (about 1 cup) of the warm stock to the rice. Stir continuously until the liquid is almost completely absorbed.
  8. Continue adding the stock, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes.
  9. When the rice is nearly done (al dente—tender with a slight bite in the center), stir in the peas. Cook for 2 to 3 minutes until the peas are tender.
  10. Remove the pot from the heat. Stir in the Parmesan cheese and the 2 tablespoons of cold butter. Stir vigorously for about 1 minute to create a creamy emulsion (mantecatura).
  11. Stir in the chopped fresh mint. Season with salt and pepper to your taste.
  12. Serve immediately in warm bowls, topped with extra Parmesan cheese if desired.

Notes

  • Use high-quality Arborio or Carnaroli rice for the best results.
  • If using frozen peas, add them directly to the simmering stock during the last 5 minutes of cooking, or add them with the last ladle of stock to the rice.
  • For a greener color and deeper pea flavor, reserve 1/2 cup of peas and blend them with a splash of stock to create a puree before stirring them in with the final butter and cheese.
  • You can substitute Pecorino cheese for Parmesan, but note that Pecorino has a sharper flavor.

Nutrition

Find it online: https://hungryhearld.com/spring-pea-and-mint-risotto/