Risotto with Green Peas and Mint – Creamy, Refreshing Spring Dish

This Risotto with Green Peas and Mint is a creamy, vibrant, and refreshing dish that brings the flavors of spring straight to your plate. Tender Arborio rice is cooked slowly in savory broth until perfectly creamy, then mixed with sweet green peas and fresh aromatic mint. Perfect for a light dinner or as a stunning side for any meal, this risotto is quick to make and naturally vegetarian.

Why You’ll Love This Recipe

• Bright, seasonal flavor: sweet peas and fresh mint make this risotto taste like spring.
• Rich and creamy: classic risotto texture without heaviness.
• Easy and impressive: perfect for weeknights or special gatherings.
• Vegetarian and wholesome: no meat or alcohol, naturally light yet satisfying.
• Versatile serving: enjoy as a main or side dish alongside protein or vegetables.

Ingredients

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup frozen green peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh mint, chopped
• Salt and black pepper, to taste
• Lemon zest (optional, for garnish)

Step-by-Step Instructions

1. Heat olive oil in a large skillet or saucepan over medium heat. Sauté onion and garlic until soft and fragrant, about 3 minutes.
2. Add Arborio rice and stir to coat grains in the oil, cooking 1–2 minutes until lightly translucent.
3. Begin adding warm vegetable broth one ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue for 18–20 minutes, until rice is creamy but slightly firm.
4. During the last 5 minutes of cooking, stir in the green peas.
5. Remove from heat and fold in butter, Parmesan cheese, and fresh mint. Season with salt and black pepper to taste.
6. Let risotto rest for 1–2 minutes. Garnish with additional mint or lemon zest before serving.

Tips & Variations

• Cheese alternatives: use Pecorino Romano for sharper flavor if desired.
• Vegan option: replace butter with olive oil and Parmesan with plant-based cheese.
• Add protein: top with grilled chicken, shrimp, or chickpeas for a full meal.
• Stir gently: keeps the rice creamy without breaking the grains.
• Brighten flavors: a squeeze of fresh lemon juice enhances the mint and adds freshness.

Storage & Freezer Instructions

• Refrigerator: Store leftover risotto in an airtight container for up to 2 days. Reheat on the stove with a splash of broth to restore creaminess.
• Freezer: Risotto is best fresh but can be frozen in portions for short-term storage. Reheat gently with added liquid.

Serving & Pairing Ideas

• Roasted spring vegetables like asparagus, carrots, or zucchini
• Light green salad with lemon vinaigrette
• Grilled or pan-seared proteins like chicken, shrimp, or tofu
• Sparkling water with fresh mint or lemon slices

Frequently Asked Questions

Can I use frozen peas?

Yes, frozen peas are perfect. Add them in the last few minutes to keep their color and fresh flavor.

Can I make this ahead?

You can prep the rice base in advance, but it’s best to finish cooking and add peas and mint just before serving.

How do I keep the risotto creamy?

Stir frequently and add broth gradually. Fold in butter and cheese at the end to maintain richness.

Can I make it vegan?

Yes, replace butter with olive oil and Parmesan with a plant-based alternative or nutritional yeast.

Ready to Make It?

This Risotto with Green Peas and Mint is vibrant, creamy, and naturally vegetarian. Its fresh flavors and elegant texture make it a recipe you’ll want to save, share, and enjoy for spring or any season.

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