Fresh Green Pea Risotto with Lemon & Mint

A luxuriously creamy Italian rice dish bursting with sweet spring peas and bright citrus notes. Ready in under 40 minutes!

KEY INFO

– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Servings: 4
– Difficulty: Moderate
– Diet: Vegetarian (easily made gluten-free)

EQUIPMENT NEEDED

– Large heavy-bottomed pot or Dutch oven
– Medium saucepan for broth
– Wooden spoon or silicone spatula
– Measuring cups and spoons
– Blender or food processor

Alternative tools:

– Instant Pot (see notes for method)

INGREDIENTS

For the Base:
– 1 cup (200g) Arborio rice
– 4 cups (950ml) vegetable stock, kept warm
– 2 tablespoons (30g) butter
– 2 tablespoons (30ml) olive oil
– 2 medium shallots, finely diced
– 2 garlic cloves, minced
– ½ cup (120ml) dry white wine
– Salt and pepper to taste

For the Pea Component:
– 2 cups (300g) fresh or frozen peas
– ¼ cup (60ml) olive oil
– ½ cup (50g) freshly grated Parmesan
– Zest and juice of 1 lemon
– ¼ cup fresh mint leaves, chopped

METHOD

1. Pour stock into a saucepan and keep warm over low heat
2. Heat butter and oil in your large pot over medium heat until butter melts
3. Add shallots and cook until softened (3-4 minutes)
4. Add garlic and cook until fragrant (30 seconds)
5. Add rice and toast, stirring constantly (2 minutes)

6. Pour in wine and stir until absorbed
7. Begin adding warm stock one ladleful at a time, stirring frequently until absorbed before adding more
8. While rice cooks, blend half the peas with olive oil until smooth

9. When rice is nearly tender (about 18 minutes), fold in whole peas and pea puree
10. Cook 2-3 minutes more until rice is al dente and peas are heated through
11. Remove from heat, stir in Parmesan, lemon zest, and mint
12. Season to taste and let rest 2 minutes before serving

CRUCIAL TIPS

– Always use warm stock – cold liquid will shock the rice
– Stir frequently but not constantly to achieve proper consistency
– Rice should be tender but still have slight bite in center
– Consistency should be loose and creamy, not stiff

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 2 days
– Reheat gently with splash of stock
– Freezing not recommended

Variations:
– Swap mint for basil or thyme
– Add sautéed mushrooms
– Top with crispy prosciutto
– Use mascarpone instead of Parmesan

Common Mistakes:
– Overcooking the rice
– Using cold stock
– Not letting risotto rest before serving
– Stirring too vigorously and breaking rice grains

This risotto brings restaurant-quality luxury to your home kitchen. The key is patience with the stock additions and careful attention to the rice texture. Trust your instincts – when it’s done, you’ll know!