Effortless Spring Pea and Mint Risotto
Experience the essence of spring with this unbelievably creamy and vibrant risotto. The perfect balance of sweet peas, cool mint, savory Parmesan, and a hint of zesty lemon creates a luxurious dish that's simple enough for a weeknight yet elegant enough for a dinner party.
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
Tips for Success: Always use hot, simmering broth to maintain the cooking temperature. Add the broth one ladle at a time, allowing it to be absorbed before adding more. Stir frequently to release the rice's starches, which creates the signature creamy texture. Do not overcook the rice; aim for an 'al dente' texture.
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.
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.