Risotto with peas and mint

Name: Risotto with peas and mint
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Peas 1.4 cups; White wine ½ cup; Onions 1; Vegetable broth 4 ¼ cups; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 1.8 oz; Butter cold 2 tbsp; Mint to taste

it br es fr de

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Risotto with peas and mint is like bringing springtime right into your kitchen. Really, it is. This classic dish from Northern Italy combines the sweet pop of fresh peas with the cool, almost tangy hint of mint. You know, giving you a bright and cheerful flavor that just stands out. Folks in places like Lombardy and Veneto love making this pea and mint risotto when markets are bursting with new-season veggies—it's a real celebration of what's fresh. And listen, it's pretty simple. You don't need a long list of ingredients to make it taste special. For real. The rice turns creamy, the peas stay just a bit tender, and the mint lifts the whole dish. It makes every bite feel like a refreshing breeze after a rainy day. It's a great choice for anyone wanting an easy pea risotto recipe that feels a bit fancy but is actually quite easy to whip up on a weeknight. People often mix it up with extras. Adding bits of pancetta or guanciale gives a salty edge, which is great. Marjoram or even calamari show up in certain towns to add extra layers of flavor. But honestly, even without the add-ons, a bowl of risotto with peas and mint is rich and creamy in just the right way—not too heavy, yet light enough to keep you coming back for more. Pretty much. It's a smart choice for family dinners or when friends stop by because it looks so colorful and green on the table. Even folks who typically skip vegetarian dishes often reach for seconds when you serve this kind of creamy risotto with mint. Whether you keep it simple or add a few regional extras, this dish is all about letting good, simple ingredients shine. It gives you a little taste of Northern Italy with every moist spoonful. That's the magic of spring risotto recipes. They're comforting, fresh, and so, so easy to make your own, celebrating the season's best produce with every delicious bite.

INGREDIENTS

Carnaroli rice 1 ½ cup (320 g)

Peas 1.4 cups (200 g)

White wine ½ cup (100 g)

Onions 1

Vegetable broth 4 ¼ cups (1 l)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for finishing and garnishing: Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Butter 2 tbsp (30 g) - cold; Mint to taste

Preparation

How to prepare Risotto with peas and mint

To prepare risotto with peas and mint, pour a splash of olive oil into a pan, add the chopped onion 1, and stew over low heat for a few minutes until softened. Add the peas 2 and salt 3.

Pepper 4 and pour in a ladle of broth 5. Cook over medium heat for 10 minutes, adding more broth if needed 6.

Take half of the cooked peas and place them in a jug 7. Blend with an immersion blender to obtain a smooth and homogeneous cream 8. Set aside and dry-toast the rice in another saucepan 9.

Salt 10 and, when the grains are hot to the touch, deglaze with white wine 11. Let the alcohol evaporate completely, then continue cooking the rice by adding one ladle of broth at a time 12.

A couple of minutes before the end of cooking, add the whole peas 13 and mix well. Once ready, remove the risotto from the heat and incorporate the pea cream 14, then stir in the cold butter 15.