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Creamy Spring Pea Risotto Recipe Easy Homemade with Fresh Mint Parmesan

creamy spring pea risotto - featured image
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A comforting and creamy risotto featuring fresh peas, bright mint, and rich Parmesan cheese. Perfect for a quick, flavorful spring meal that feels indulgent yet fresh.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 ½ cups fresh or frozen peas (225g)
  • ¼ cup fresh mint leaves, chopped (10g), plus extra for garnish
  • 1 cup grated Parmesan cheese (100g), preferably Parmigiano-Reggiano
  • 5 cups vegetable or chicken broth (1.2 liters), warmed
  • ½ cup dry white wine (120ml), optional
  • 3 tablespoons unsalted butter (42g)
  • 2 tablespoons olive oil (30ml)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the broth: Pour 5 cups (1.2 liters) of vegetable or chicken broth into a medium saucepan and bring it to a simmer over low heat. Keep it warm throughout the cooking process.
  2. Sauté aromatics: In a large heavy-bottomed skillet, heat 2 tablespoons (30ml) of olive oil over medium heat. Add the finely chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to brown the garlic.
  3. Toast the rice: Add 1 ½ cups (300g) Arborio rice to the skillet and stir to coat the grains in the oil and aromatics. Toast for 2-3 minutes until the edges look translucent but the center is still opaque.
  4. Add the wine (optional): Pour in ½ cup (120ml) dry white wine and stir gently until mostly absorbed.
  5. Start adding broth: Ladle about 1 cup (240ml) of the warm broth into the rice. Stir gently and continuously until the liquid is mostly absorbed. Repeat adding broth 1 cup at a time, stirring frequently, for about 20-25 minutes.
  6. Add peas midway: When about half the broth remains, stir in the peas. If using frozen peas, add them frozen so they cook through with the rice.
  7. Finish with butter, Parmesan, and mint: Once the rice is tender but still al dente, remove the pan from heat. Stir in 3 tablespoons (42g) unsalted butter, 1 cup (100g) freshly grated Parmesan, and the chopped fresh mint. Season with salt and freshly ground black pepper to taste.
  8. Rest and serve: Let the risotto rest for 1-2 minutes to thicken slightly. Give it a final stir and garnish with extra mint leaves and Parmesan if desired. Serve warm.

Notes

Use warm broth to ensure even cooking and creamy texture. Stir gently and frequently but not constantly to release rice starch. Add mint at the end to preserve its fresh flavor. If risotto becomes too thick, loosen with a splash of warm broth or cream. Freshly grate Parmesan for best melt and flavor. For dairy-free, substitute butter with vegan margarine and Parmesan with nutritional yeast.

Nutrition

Keywords: risotto, spring pea risotto, creamy risotto, fresh mint, Parmesan, easy risotto recipe, vegetarian risotto, quick dinner

Find it online: https://emmaoven.com/creamy-spring-pea-risotto-recipe-easy-homemade-with-fresh-mint-parmesan/