Savor spring with this Spring Pea & Mint Risotto, ready in 30 minutes! Creamy Arborio rice is loaded with seasonal peas, fresh mint, and Parmesan—perfect for a refreshing, flavorful meal.
Why It’s a Spring Gem
This risotto highlights sweet peas and zesty mint, offering a light yet comforting bite. It’s quick, creamy, and seasonal—ideal for cozy evenings.
Ingredients
- 1 cup Arborio rice
- 1 cup peas (fresh or frozen)
- 4 cups vegetable broth, warmed
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan
- 2 tbsp fresh mint, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
How to Make It
- Heat olive oil in a pan over medium. Sauté onion 3-4 min, add garlic 1 min. Stir in rice, cook 2 min.
- Add broth 1/2 cup at a time, stirring until absorbed (15-20 min total). Add peas last 5 min.
- Stir in Parmesan, mint, salt, and pepper. Serve hot.
Recipe Card: Spring Pea & Mint Risotto
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
Servings: 4
Calories: 340 kcal
Ingredients
- 1 cup Arborio rice
- 1 cup peas (fresh or frozen)
- 4 cups vegetable broth, warmed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan
- 2 tbsp fresh mint, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Heat oil in pan, sauté onion 3-4 min, add garlic 1 min. Stir in rice, cook 2 min.
- Add broth 1/2 cup at a time, stirring until absorbed (15-20 min). Add peas last 5 min.
- Stir in Parmesan, mint, salt, pepper. Serve hot.
Notes
- Store leftovers in fridge up to 3 days.
- Add lemon zest for extra freshness.
