Spring Pea Risotto (Printable Version)

Bright, creamy risotto of spring peas, mint, lemon zest and Parmesan—ready in about 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

# Step-by-Step Guide:

01 - Place vegetable broth in a saucepan and keep it warm over low heat; maintain a gentle simmer throughout preparation.
02 - Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat; add finely chopped shallot and minced garlic and sauté until translucent and fragrant, about 2 to 3 minutes.
03 - Add Arborio rice to the pan and stir to coat each grain with oil; toast, stirring frequently, for approximately 2 minutes until edges look translucent.
04 - Pour in the dry white wine and stir constantly until the liquid is absorbed and the rice has taken on a glossy appearance.
05 - Ladle warm broth into the rice one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next; maintain a gentle simmer.
06 - After approximately 15 minutes of gradual additions, stir in the peas and continue adding and absorbing broth until the rice is creamy and al dente, about 5 to 10 minutes more (20–25 minutes total cooking time).
07 - Remove pan from heat and vigorously stir in unsalted butter, grated Parmesan, chopped mint, and lemon zest until fully integrated; season with kosher salt and freshly ground black pepper to taste.
08 - Serve immediately, portioning warm risotto onto plates and garnishing with additional Parmesan and mint leaves if desired.

# Expert Tips:

01 -
  • This risotto turns a handful of simple ingredients into something elegant enough for guests but comforting enough for any weeknight.
  • The aroma of lemon, mint, and Parmesan mingling with creamy rice is irresistible—it’s one of those dinners you’ll find yourself craving long after spring ends.
02 -
  • If you rush the broth additions or stop stirring, the rice cooks unevenly and misses the signature creaminess.
  • Using cold broth once made my risotto seize up—warm broth is the trick that brings it all together beautifully.
03 -
  • Let the rice and broth become fast friends—never leave them unattended, and they’ll reward you with perfect texture.
  • Rubbing the lemon zest between your fingers before adding unlocks even more of its bright oils into the dish.
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