Creamy Italian pea and mint risotto made with sweet spring peas, Parmesan and dry white wine. A bright, fresh 35-minute dinner the whole family will love.

Prep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Medium

Jump to

This spring pea and mint risotto is bright, creamy and full of fresh flavor. Sweet fresh peas and a handful of chopped mint give the classic Italian risotto a vivid green lift that tastes like the season itself.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 300 g (1 1/2 cups) Arborio or Carnaroli rice
  • 100 ml (scant 1/2 cup) dry white wine
  • 1 liter (4 cups) hot chicken stock
  • 200 g (1 1/2 cups) fresh peas
  • 50 g (1/2 cup) grated Parmesan cheese
  • 1 handful fresh mint leaves, chopped
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
  2. Stir in the rice and toss until every grain is coated in oil. Pour in the white wine and cook until the alcohol has evaporated.
  3. Add the hot stock one ladle at a time, stirring until each addition is absorbed before adding the next. Continue until the rice is tender with a slight bite, about 20 minutes.
  4. Stir in the fresh peas and cook for 5 minutes more until tender. Fold in the Parmesan and mint, season with salt and pepper, and serve immediately.

Tips

  • Swap the chicken stock for vegetable stock to make this risotto vegetarian.
  • A squeeze of lemon juice at the end brightens the whole dish.

Nutrition

Calories: 450 kcal per serving | Protein: 12 g | Carbs: 70 g | Fat: 12 g

ItalianRisottoSpringVegetarianPeas

Updated