Unlock Summer Bliss with This Irresistible Fresh Pea and Mint Risotto Recipe

Cooking Instructions

1. Heat the olive oil in a large pan over medium heat, then add the chopped onion and sauté for about 4 minutes until translucent. Toss in the garlic and cook for another minute—don’t let it burn unless you want that smokey aftertaste to linger (or do, if you’re into that).
2. Add the Arborio rice to the pan, stirring constantly for about 2 minutes until each grain is shiny and coated. This toasting step is where magic begins.
3. Pour in the white wine and stir until it’s almost fully absorbed.

   If you’re wine-free tonight, just skip this step and start with the broth.

4. Start adding the warm broth one ladle at a time, stirring often. Wait until each ladleful is absorbed before adding the next. This patience is the secret to creamy risotto—you’re basically giving rice a spa day.
5. After about 15 minutes of this cozy broth ritual, stir in the peas and continue adding broth until the rice is al dente—tender but with a little bite.
6. Remove the pan from heat and quickly stir in the butter, Parmesan, chopped mint, and lemon zest.

   Season to taste with salt and pepper.

7. Give it a final stir, let it rest for a minute, and then serve it up while it’s warm and luscious.

Preservation Guide

Store any leftovers in an airtight container in the fridge for up to 2 days. Risotto hates to be reheated—it tends to dry out faster than you can say “fresh peas.” To revive it, add a splash of broth or water while warming gently on the stove, stirring to restore that creamy texture. FYI, reheated risotto won’t be as perfecto as fresh, but it’s still tasty enough to eat and savor.

Why This is Good for You

Surprise!

This dish is a little nutrition ninja. Peas pack a powerful punch of fiber, vitamin C, and plant-based protein to keep you energized. Mint?

Beyond smelling like a breath freshener commercial, it aids digestion and has antioxidant properties. Arborio rice provides slow-burning carbs for steady energy, while Parmesan adds calcium and a touch of protein. This is risotto that’s not just a happy tummy moment but also a nourishing one.

Pitfalls to Watch Out For

• Overcooking the rice: Nobody likes risotto mush.

  Keep tasting at the 15-minute mark and watch for al dente texture.

• Skipping the stirring: It’s tempting to scroll your phone but stirring is how risotto gets creamy, so don’t ghost your pot!
• Using cold broth: Adding cold liquid slows cooking and messes with texture. Warm broth is your risotto BFF.
• Over-salting: Parmesan brings saltiness, so season gradually to avoid a salty surprise.

Alternatives

Not a fan of peas? Swap them for shelled edamame, asparagus tips, or tender zucchini cubes.

No mint leaf? Try fresh basil or tarragon for a different herb-y hit. Vegan?

Switch the butter and Parmesan for plant-based margarine and nutritional yeast—you’ll still get a lovely creamy risotto minus the dairy. And for a meatier option, toss in some cooked pancetta or grilled shrimp at the end to flex that flavor muscle.

How long does it take to make Fresh Pea and Mint Risotto?

This risotto will take about 30-35 minutes from start to finish, making it perfect for a dinner that feels fancy but comes together fast. You’ll spend most of your time stirring and savoring aromas—zero prep for a slow-cooked masterpiece here.

Can I use frozen peas instead of fresh?

Absolutely!

Frozen peas work like a charm and are often picked at peak ripeness, locking in sweetness. Just add them at the same stage you would fresh peas, and they’ll be perfectly tender by the time the risotto is done.

What wine pairs best with this risotto?

A crisp, dry white like Pinot Grigio or Sauvignon Blanc complements this dish beautifully. The wine you cook with can also be the one you sip alongside—double win!

Is Fresh Pea and Mint Risotto gluten-free?

Yes, 100%!

Arborio rice is naturally gluten-free, so this recipe is safe for those avoiding gluten. Just double-check your broth if store-bought since some brands sneak in gluten as a stabilizer.

Can I make this risotto vegan?

Sure thing! Replace butter with olive oil or vegan butter, and swap Parmesan for nutritional yeast or a vegan cheese alternative.

It won’t be quite the same, but still super tasty and creamy.

The Bottom Line

Fresh Pea and Mint Risotto is the culinary equivalent of a sunny afternoon in spring—fresh, bright, and utterly comforting. It proves you don’t need a Michelin-star kitchen to create dishes packed with flavor and flair. Easy enough for weeknights, impressive enough for company, this risotto hits all the right notes with its creamy texture, sweet peas, and refreshing mint.

So next time you want something that says “I’m fancy but not trying too hard,” this risotto’s got your back. Ready to make your taste buds sing? Trust us, you won’t regret it.