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Spring Pea Risotto Recipe

Italian · Main course · 40 min total

A creamy, vibrant risotto celebrating fresh spring peas, finished with mint and Parmesan for a bright, comforting dish.

Ingredients

• 1 cup fresh or frozen peas (thawed if frozen)
• 4 cups low-sodium vegetable broth
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh mint, chopped
• Salt and black pepper to taste

Instructions

1. Bring vegetable broth to a simmer in a saucepan; keep warm over low heat.
2. In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium heat. Add onion and cook until softened, about 4 minutes.
3. Add rice and stir for 1 minute until grains are translucent at the edges.
4. Pour in wine and stir until absorbed.
5. Add 1/2 cup warm broth, stirring constantly until almost absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently, until rice is creamy and al dente, about 18-20 minutes. Reserve 1/4 cup broth for later.
6. Stir in peas and cook for 2 minutes until bright green and heated through.
7. Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan, and mint. Add reserved broth if needed for creaminess. Season with salt and pepper.
8. Serve immediately, garnished with extra Parmesan and mint if desired.

Tips

• For extra flavor, use homemade vegetable broth or add a Parmesan rind while simmering.
• To keep peas vibrant, add them at the end; if using fresh peas, blanch them first for 2 minutes in boiling water.
• Risotto is best served immediately; leftovers can be reheated with a splash of broth.

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