Spoonfuls of this risotto are like capturing the first real day of spring in a bowl. It’s not just about the vibrant green color, which is stunning, but about the electric partnership between sweet, tender peas and the cool, bright whisper of fresh mint. We’re not just making dinner; we’re creating a feeling—the warmth of the sun, the smell of fresh earth, and the promise of brighter days ahead, all achieved through a simple, meditative stirring process.
The result is an unbelievably creamy, luxurious risotto that feels incredibly special without any fuss. Each bite is a perfect balance of savory Parmesan, a hint of zesty lemon, and that unforgettable burst of pea and mint freshness. This is the kind of dish that works for a quiet weeknight treat or as the star of your next dinner party, proving that elegant spring recipes can also be wonderfully easy recipes.
The Spring Pea and Mint Risotto Difference
- Bold Flavor, Simple Technique: We create a quick pea and mint purée that gets stirred in at the end. This preserves the fresh, vibrant flavor and brilliant green color, which can be lost if cooked for too long.
- Perfectly Creamy Texture: By adding hot broth one ladle at a time and stirring consistently, we coax the starches out of the Arborio rice, creating a naturally creamy sauce without any heavy cream.
- An Elegant Result: This dish looks and tastes like something from a high-end restaurant, making it one of the best date night ideas, yet it’s built from simple, accessible ingredients and a straightforward method.
The Building Blocks
- Olive Oil & Butter: A combination for the best of both worlds. Olive oil for its fruity flavor and butter for its rich, creamy taste.
- Shallot: Finely chopped, it provides a delicate, sweet aromatic base that’s less assertive than a regular onion.
- Arborio Rice: (The non-negotiable star) This short-grain Italian rice has a high starch content, which is essential for creating the signature creamy texture of risotto. Do not rinse it!
- Dry White Wine: A splash of something like a Sauvignon Blanc or Pinot Grigio adds a crucial layer of acidity and depth, cutting through the richness.
- Vegetable Broth: (The foundation of flavor) Use a good quality, low-sodium broth. The flavor of your broth will directly impact the flavor of your final dish.
- Frozen Sweet Peas: (For convenience and sweetness) Frozen peas are picked and frozen at peak ripeness, often tasting sweeter than fresh. We’ll use them two ways!
- Fresh Mint Leaves: This is what makes the dish sing. It provides a cool, bright counterpoint to the rich, savory rice.
- Parmigiano-Reggiano Cheese: (The real deal) Please, grate your own from a block. It melts beautifully and adds an unparalleled nutty, salty flavor that pre-shredded cheese can’t match.
- Lemon: We’ll use both the zest and a squeeze of juice to brighten everything up at the end. The zest adds a beautiful floral note, much like in this Creamy Lemon Orzo.
- Salt & Black Pepper: To season and enhance all the other flavors.
Swaps & Alternatives
While the classic combination is hard to beat, you can absolutely make this recipe work with what you have on hand. Here are a few reliable swaps.- No Shallot? A small yellow onion or the white parts of two leeks will work beautifully.
- Rice Varieties: If you can’t find Arborio, Carnaroli is the next best choice for risotto recipes. In a pinch, Vialone Nano also works. Avoid long-grain rice like Basmati or Jasmine.
- No White Wine? You can simply deglaze the pan with an extra splash of vegetable broth and a teaspoon of white wine vinegar or lemon juice to mimic the acidity.
- Cheese Options: Pecorino Romano can be used for a sharper, saltier flavor. A high-quality vegetarian Parmesan-style cheese will also work for a completely vegetarian dinner.
- Herb Swap: If you’re not a fan of mint, fresh basil or a combination of parsley and tarragon can provide a different but equally delicious fresh finish.
Gourmet Variations
Ready to take this gorgeous dish to the next level? These simple additions can transform your risotto into a truly show-stopping meal.- Crispy Prosciutto or Pancetta: Sauté finely diced prosciutto or pancetta until crispy before you cook the shallots. Remove with a slotted spoon and set aside, then sprinkle over the finished risotto for a salty, crunchy contrast.
- Seared Scallops or Shrimp: Turn this into a stunning main course by topping each serving with a few perfectly seared sea scallops or grilled shrimp. The sweetness of the seafood is a perfect match for the peas and mint.
- Burrata Topping: For ultimate decadence, place a ball of creamy burrata in the center of each bowl of risotto right before serving. As you break into it, the creamy center will ooze into the warm rice.
- Brown Butter Finish: Instead of stirring in cold butter at the end, melt it in a separate small pan and cook until it foams and golden-brown specks appear. Drizzle this nutty, fragrant brown butter over the top for an incredible depth of flavor.
How to Make Spring Pea and Mint Risotto
1. Prepare the Pea & Mint Purée
First, let’s get our flavor bomb ready. In a small blender or food processor, combine about 1 cup of the frozen peas, the fresh mint leaves, and a ladleful (about 1/4 cup) of your warm vegetable broth. Blend until it’s as smooth as you can get it. This vibrant green purée is our secret weapon for an incredible burst of freshness at the end. Set it aside for later.2. Sauté the Aromatics
In a wide, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the finely chopped shallot and a pinch of salt. Cook, stirring occasionally, for about 3-4 minutes until the shallot is soft, translucent, and fragrant, but not browned.3. Toast the Rice
Add the Arborio rice to the pot. Stir constantly for about 1 to 2 minutes. You want to coat every grain in the buttery, onion-infused fat. The edges of the rice will turn translucent while the center remains opaque. This toasting step is crucial; it helps the grains absorb liquid evenly and maintain their shape.4. Deglaze and Begin Absorption
Pour in the dry white wine. It will sizzle and steam immediately. Stir continuously, scraping up any delicious browned bits from the bottom of the pot, until the wine has been almost completely absorbed by the rice. The sharp smell of alcohol will cook off, leaving behind a wonderful, complex flavor.5. The Stirring Process
Now, the main event. Ensure your vegetable broth is simmering gently in a separate saucepan on the stove. Using a ladle, add one scoop of hot broth to the rice. Stir frequently—not manically, but a gentle, consistent motion—until the liquid is almost fully absorbed. The constant stirring is what creates that signature creaminess, similar to the magic in this One Pot Creamy Garlic Pasta.Once the broth is absorbed, add another ladleful. Repeat this process, ladle by ladle, for about 18-20 minutes. You’re building the texture layer by layer. This is a great time to appreciate how simple ingredients transform. While risotto requires attention, it’s a far cry from more complex rice dishes like Fiesta Creamy Cajun Chicken & Rice Bowls, but just as satisfying.
6. Test for Doneness
After about 18 minutes, start tasting the rice. You’re looking for a texture that is “al dente”—cooked through but still with a slight bite or chew in the center. It should be creamy and fluid, not stiff or mushy. If it’s still too crunchy, continue adding broth and stirring for a few more minutes.7. The Final Flourish
Turn off the heat. Now, we add all the good stuff. Stir in the pea and mint purée, the remaining whole frozen peas, the grated Parmesan cheese, and the lemon zest. The residual heat will warm the peas through perfectly. Stir vigorously for about a minute. This final, energetic stir is called the “mantecatura” in Italian, and it emulsifies the fats and starches into a final, glorious, creamy sauce.Taste the risotto and season generously with salt and a good amount of freshly cracked black pepper. Finish with a final squeeze of fresh lemon juice to wake all the flavors up. The consistency should be slightly loose, flowing gently if you tilt the pot. If it seems too thick, stir in another splash of hot broth.
Avoid These Pitfalls
- Using Cold Broth: Adding cold liquid to the hot pan will shock the rice, cool everything down, and ruin the cooking process. Always keep your broth at a gentle simmer in a separate pot.
- Dumping All the Liquid at Once: Risotto needs to absorb the liquid slowly. Adding it all at once will simply boil the rice, preventing the starches from releasing and creating that creamy texture.
- Overcooking the Rice: Mushy risotto is a tragedy! Start tasting after 18 minutes. You want that perfect al dente bite. Remember, it will continue to cook slightly from residual heat even after you take it off the stove.
Serving Ideas
This Spring Pea and Mint Risotto is a complete star on its own, making it one of the most elegant and easy recipes for a light lunch or dinner. It truly shines as a vegetarian dinner centerpiece.For a more substantial meal, it pairs beautifully with a simple protein. Think of serving it alongside a piece of pan-seared salmon, grilled chicken, or a few lovely scallops. If you’re keeping it as a vegetarian meal, it’s a fantastic main course, much like these Stuffed Shells Creamy Meatless Veggie dream.
Serve it immediately in warm, shallow bowls. Garnish with a few extra fresh mint leaves, a sprinkle of Parmesan cheese, and maybe an extra drizzle of good quality olive oil. A simple arugula salad with a lemon vinaigrette on the side is the perfect fresh, peppery counterpoint. While this dish is a stovetop star, if you love the set-it-and-forget-it method for other meals, you might enjoy this Slow Cooker Lemon Herb Chicken And Rice. The satisfying nature of creamy rice dishes is universal, whether it’s this risotto or a comforting bowl of Creamy Smothered Chicken And Rice.
First time making risotto? I hope this guide made it easy. Let me know how it turned out
What is the secret to making this risotto creamy without using any heavy cream?
The creaminess comes naturally from the high starch content of Arborio rice. The process of adding hot broth one ladle at a time and stirring consistently coaxes these starches out, creating a naturally creamy sauce without the need for heavy cream.
Why is the pea and mint purée added at the end of cooking instead of earlier?
The pea and mint purée is stirred in at the end to preserve its fresh, vibrant flavor and brilliant green color. Cooking it for too long would diminish these qualities, resulting in a less flavorful and dull-colored dish.
Can I use a different type of rice if I can’t find Arborio?
Yes. While Arborio is the ideal choice, Carnaroli is the next best option for making risotto. In a pinch, Vialone Nano also works. It is important to avoid long-grain rice varieties like Basmati or Jasmine, as they won’t create the signature creamy texture.
What can I use as a substitute for white wine in this recipe?
If you don’t have white wine, you can deglaze the pan with an extra splash of vegetable broth mixed with a teaspoon of white wine vinegar or lemon juice. This will mimic the acidity and depth of flavor that the wine provides.
Effortless Spring Pea and Mint Risotto
Equipment
- Wide, heavy-bottomed pot or Dutch oven
- saucepan
- Blender or Food Processor
- Ladle
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Cheese grater
- Measuring cups and spoons
- Citrus zester or microplane
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 1.5 cups Arborio rice
- ½ cup dry white wine like Sauvignon Blanc or Pinot Grigio
- 4-5 cups vegetable broth, kept at a simmer
- 1.5 cups frozen sweet peas, divided
- ¼ cup packed fresh mint leaves
- ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 lemon, for zest and juice
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Pea & Mint Purée: In a blender or food processor, combine 1 cup of the frozen peas, the fresh mint leaves, and about 1/4 cup of the warm vegetable broth. Blend until smooth and set aside.
- Sauté the Aromatics: In a wide, heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the chopped shallot and a pinch of salt, cooking for 3-4 minutes until soft and translucent.
- Toast the Rice: Add the Arborio rice to the pot. Stir constantly for 1-2 minutes to coat the grains in fat, until the edges of the rice turn translucent.
- Deglaze the Pan: Pour in the white wine and stir continuously, scraping any browned bits from the bottom of the pot, until the wine is almost completely absorbed.
- Add Broth Gradually: Add one ladle of the hot vegetable broth to the rice. Stir frequently until the liquid is almost fully absorbed. Repeat this process, adding one ladle of broth at a time and waiting for it to be absorbed before adding the next. Continue for about 18-20 minutes.
- Check for Doneness: After about 18 minutes, start tasting the rice. It should be cooked ‘al dente’—creamy and cooked through but still with a slight chew in the center. If it’s too crunchy, continue adding broth and stirring for a few more minutes.
- The Final Flourish: Turn off the heat. Vigorously stir in the prepared pea and mint purée, the remaining 1/2 cup of whole frozen peas, the grated Parmesan cheese, and the lemon zest. The residual heat will warm everything through.
- Season and Serve: Taste the risotto and season generously with salt and black pepper. Add a final squeeze of fresh lemon juice to brighten the flavors. If the risotto seems too thick, stir in a splash of remaining hot broth. Serve immediately in warm bowls, garnished with extra Parmesan and fresh mint leaves.
Notes
Ingredient Swaps: A small yellow onion can replace the shallot. Carnaroli rice is the best substitute for Arborio. For a non-alcoholic version, replace the wine with more broth and a teaspoon of lemon juice or white wine vinegar.
Gourmet Variations: Elevate the dish by topping with crispy prosciutto, seared scallops, grilled shrimp, or a ball of fresh burrata. For extra richness, drizzle with brown butter before serving.
