Spring Pea Risotto (Print)

Creamy spring risotto brightened with peas, mint, lemon zest and aged Parmesan—ready in 45 minutes.

# What You'll Need:

→ Produce

01 - 1 1/2 cups fresh or frozen spring peas
02 - 1 medium shallot, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh mint leaves, finely chopped
05 - Zest of 1 lemon

→ Rice

06 - 1 1/2 cups Arborio rice

→ Liquids

07 - 4 cups low-sodium vegetable broth
08 - 1 cup dry white wine
09 - 2 tablespoons olive oil

→ Dairy

10 - 3 tablespoons unsalted butter
11 - 3/4 cup aged Parmesan cheese, finely grated

→ Seasonings

12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a saucepan, heat the vegetable broth over low heat and keep warm.
02 - In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Add shallot and garlic, sauté until soft and fragrant, about 2-3 minutes.
03 - Add Arborio rice and stir to coat each grain with oil. Toast for 2 minutes, stirring frequently.
04 - Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
05 - Add the warm broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
06 - After about 15 minutes, stir in the peas. Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes total.
07 - Remove from heat and stir in butter, Parmesan, mint, and lemon zest. Season with salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan and mint if desired.

# Expert Advice:

01 -
  • If you quietly love those moments when each spoonful tastes like the garden after rainfall, this recipe’s for you.
  • It’s become a favorite for me because the combination of mint and peas always feels like a celebration—even on the busiest weeknights.
02 -
  • Once, distracted by a phone call, I let the rice sit without stirring and it turned gluey—never walk away from risotto.
  • Adding peas too early dulls their green hue and flavor, so hold off until the last 10 minutes for plump, sweet pops.
03 -
  • Let the risotto sit off heat for just one minute after stirring in the cheese; it thickens perfectly.
  • Use your favorite crisp white wine in both the risotto and your glass—makes everything taste sharper and brighter.
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