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Spring Pea and Mint Risotto

Close-up of creamy Spring Pea and Mint Risotto, bright green with whole peas and fresh herbs, served in a light bowl.
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A recipe for creamy Italian risotto featuring fresh spring peas and bright mint flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 1.5 cups Arborio or Carnaroli rice
  • 0.5 cup dry white wine
  • 5 cups hot vegetable or chicken stock
  • 1 cup fresh or frozen spring peas
  • 0.5 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon unsalted butter, cold (for mantecatura)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes. Do not brown.
  3. Add the rice to the pot and toast for 2 minutes, stirring constantly until the edges of the grains look translucent.
  4. Pour in the white wine and stir until it is completely absorbed.
  5. Add one ladleful (about 1 cup) of hot stock to the rice. Stir continuously until the liquid is almost fully absorbed before adding the next ladleful. Continue this process, adding stock one ladleful at a time and stirring frequently. This process takes about 15-18 minutes.
  6. When the rice is nearly done (al dente, still slightly firm in the center), add the spring peas. Continue adding stock and stirring until the rice is creamy and cooked through, about 5 more minutes.
  7. Remove the pot from the heat. Stir in the grated Parmesan cheese and the remaining 1 tablespoon of cold butter. This step is called mantecatura; it creates the creamy texture.
  8. Stir in the chopped fresh mint. Season with salt and pepper to your taste.
  9. Serve immediately in warm bowls, topped with extra Parmesan cheese if desired.

Notes

  • Use high-quality, hot stock throughout the cooking process to maintain the rice temperature.
  • For a brighter green color and deeper pea flavor, you can puree half of the peas with a little stock and stir this puree in during the last 5 minutes of cooking.
  • If you prefer a sharper cheese flavor, substitute Pecorino Romano for some of the Parmesan.

Nutrition

Find it online: https://cookerycourier.com/spring-pea-and-mint-risotto-recipe/