Risotto with Peas, Lemon and Mint Recipe
A light green, spring risotto with peas, lemon, and fresh mint is a dish that in Italy is associated with the beginning of warm days. It’s creamy yet very fresh in flavor. It’s a great way to bring a bit of sunshine to your plate even on a cloudy day.
This risotto combines a classic creamy base with a very fresh, spring character – peas, lemon, and mint make the dish both comforting and refreshing. The light green color and citrus aroma evoke the first warm days in Italy, when young peas appear at the markets. It’s a great example of how to turn simple rice into a dish that feels like a little midweek celebration.
Chef's tips
Add the stock to the rice in small portions, waiting until the previous one is almost completely absorbed – this “add and stir” stage is what builds the creamy consistency without cream. Add the peas only towards the end of cooking so they keep their color and slight crunch; frozen peas don’t need to be thawed. Add the lemon and mint gradually, tasting as you go – too much can overpower the delicate flavor of the rice and stock.
How to serve
Serve the risotto immediately after cooking, while it is still slightly loose and “spreads” on the plate – after a few minutes it thickens, so it’s not worth keeping it in the pot. A glass of dry white wine, such as Pinot Grigio, pairs beautifully with this dish, or simply water with lemon slices and mint leaves. I often serve it as the main course at a spring dinner, preceded by a simple tomato and mozzarella starter.
Ingredients
- risotto rice (arborio or carnaroli) about 1.5 cups - 240 g
- vegetable stock hot - 900 ml
- frozen green peas or fresh, shelled - 200 g
- onion - 1 piece
- butter 15 g for frying, 15 g at the end - 30 g
- olive oil - 1 tablespoon
- dry white wine optional, can be omitted and replaced with more stock - 80 ml
- Parmesan cheese or Grana Padano, grated - 40 g
- grated lemon zest only the yellow part - 1 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- fresh mint chopped - 2 tablespoons
- salt to taste
- pepper to taste
Preparation
- Heat the stock in a small pot and keep it over very low heat so it stays hot but doesn’t boil vigorously.
- Peel and finely chop the onion. In a large saucepan or deep frying pan, heat the olive oil and 15 g butter over medium heat.
- Add the onion and sauté for 3–4 minutes over medium heat, stirring often, until it softens and becomes slightly translucent but does not brown.
- Add the rice, stir, and cook for 1–2 minutes until every grain is coated with fat and looks slightly glossy.
- Pour in the white wine (if using) and stir until it almost completely evaporates – this will take about 2–3 minutes.
- Add the first ladle of hot stock so it just covers the rice. Cook over medium heat, stirring frequently with a wooden spoon. When the liquid is almost absorbed, add another portion of stock.
- Continue adding the stock a little at a time and stirring for about 15 minutes. The rice should slowly soften but still be slightly firm in the center.
- After about 15 minutes, add the peas (frozen peas do not need to be thawed first). Stir and cook for another 5–7 minutes, still adding stock as needed, until the rice is tender but springy and the risotto has a creamy, slightly loose consistency.
- Remove the pot from the heat. Add the remaining 15 g butter, grated Parmesan, lemon zest, lemon juice, and chopped mint. Stir vigorously for about 30–40 seconds until the butter and cheese melt and the risotto becomes very creamy.
- Taste and season with salt and pepper. If the risotto seems too thick, add a little hot stock so it gently spreads on the plate.
- Serve immediately after cooking, sprinkled with extra mint or a little more grated cheese.
Storage
Store leftover risotto in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of stock or water, or shape into patties, bread, and fry as suggested in the tips.
