Creamy Spring Pea and Mint Risotto Recipe Perfect for Fresh Flavor

Let me tell you, the scent of tender spring peas mingling with fresh mint, simmering gently in a pot of creamy risotto, is enough to make anyone’s mouth water. The first time I stirred this creamy spring pea and mint risotto, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was early spring, years ago, when I was knee-high to a grasshopper, visiting my grandmother’s garden, and she handed me a bowl of risotto bursting with fresh garden flavors. That memory has never left me.

Honestly, this recipe feels like a warm hug from the season itself. My family couldn’t stop sneaking spoonfuls off the stove (and I can’t really blame them). It’s dangerously easy to make but tastes like you spent hours crafting something luxurious. Whether you’re looking to brighten up your weeknight dinners or impress guests at a springtime gathering, this risotto delivers pure, nostalgic comfort in every bite.

You know what’s best? It’s perfect for potlucks, a sweet treat for your kids who might normally turn their noses up at peas, and an ideal way to freshen up your Pinterest recipe board with something light, creamy, and utterly delicious. After testing it multiple times—in the name of research, of course—this creamy spring pea and mint risotto has become a staple for family dinners and gifting in my circle. You’re going to want to bookmark this one.

Why You’ll Love This Creamy Spring Pea and Mint Risotto Recipe

This risotto isn’t just any dish—it’s the kind of recipe that’s been tested and loved by home cooks and pros alike. Here’s why it’s a must-try:

• Quick & Easy: Comes together in about 35-40 minutes, perfect for busy weeknights or a last-minute dinner party.
• Simple Ingredients: You probably have most of these in your pantry and fridge already—no fancy trips needed.
• Perfect for Spring: Celebrates fresh, seasonal peas and mint at their peak for a bright, lively flavor.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and fresh herbal notes.
• Unbelievably Delicious: The creamy texture paired with vibrant mint and peas is next-level comfort food that feels light but indulgent.

What sets this recipe apart? It’s the subtle layering of flavors and the perfect balance between creaminess and freshness. Instead of just stirring in peas at the end, we cook them gently with the stock, allowing their sweetness to infuse every grain of Arborio rice. Plus, the mint is added just at the right moment to keep its bright punch without overpowering the dish. This isn’t just another risotto; it’s your best version, made with love and a few tricks I’ve learned from years of kitchen experiments.

After the first bite, you’ll close your eyes and savor it—the kind of comfort food that’s healthy, quick, and soul-soothing all at once. Ideal for impressing guests without stress or turning a simple meal into something memorable.

What Ingredients You Will Need for Creamy Spring Pea and Mint Risotto

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or fresh spring finds, and I’ve included tips for substitutions or upgrades.

• Arborio rice (1 ½ cups / 300g) – the essential creamy risotto rice. I prefer the brand Carolina for perfect texture.
• Fresh or frozen peas (1 ½ cups / 225g) – fresh is best in season; frozen works well year-round.
• Fresh mint leaves (¼ cup, loosely packed) – pick bright green leaves; avoid bruised or wilted ones.
• Vegetable stock (5 cups / 1.2 liters) – homemade or store-bought, warmed. I recommend low-sodium for better control.
• Shallot (1 medium, finely chopped) – adds sweetness and depth.
• Garlic cloves (2, minced) – for that gentle aromatic layer.
• Dry white wine (½ cup / 120ml) – optional but adds a lovely acidity.
• Unsalted butter (3 tablespoons / 45g) – for that creamy finish.
• Parmesan cheese (½ cup, freshly grated / 50g) – adds umami and richness.
• Olive oil (2 tablespoons) – use a good quality extra virgin for sautéing.
• Salt and freshly ground black pepper – to taste.

Substitution tips: Use almond or oat milk for a dairy-free finish, swapping butter and parmesan for vegan alternatives. You can also swap fresh mint for basil if you want a different herbal twist. If you prefer a gluten-free option, rest assured risotto rice is naturally gluten-free.

Equipment Needed

• Heavy-bottomed saucepan or sauté pan: A 3-quart (around 3-liter) pan works perfectly for even cooking and stirring.
• Wooden spoon or silicone spatula: Essential for stirring risotto gently without breaking the grains.
• Measuring cups and spoons: For precise liquid and seasoning control.
• Fine grater: For freshly grating Parmesan cheese, nothing beats fresh!
• Ladle: For adding stock gradually to the rice.

If you don’t have a heavy-bottomed pan, just make sure to stir often to avoid sticking or burning. A budget-friendly nonstick skillet also works but might not yield the same creamy texture. I’ve found that a wooden spoon lasts years and gently coaxes the rice without mashing it, which is key.

Preparation Method

1. Prep your ingredients: Finely chop the shallot, mince the garlic, and roughly chop the mint leaves. Warm your vegetable stock in a separate pot over low heat—warm stock helps the rice cook evenly and creamy.
2. Sauté aromatics: Heat 2 tablespoons olive oil in the pan over medium heat. Add the shallots and garlic, cooking for about 3-4 minutes until translucent and fragrant but not browned.
3. Toast the rice: Add the Arborio rice to the pan, stirring for 2-3 minutes until the edges look translucent. This toasting step helps the risotto develop its signature creamy texture.
4. Deglaze with wine: Pour in the white wine and stir until mostly absorbed. If you skip wine, start adding stock now.
5. Add stock gradually: Begin ladling in warm stock, about ½ cup (120ml) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. This process should take about 20-25 minutes.
6. Incorporate peas: About halfway through cooking, stir in the peas so they cook gently and infuse the risotto with sweetness.
7. Finish with butter, cheese & mint: When the rice is tender but still has a slight bite (al dente), stir in the butter, Parmesan, and chopped mint. Season with salt and pepper to taste.
8. Rest and serve: Remove from heat and let the risotto sit for 2 minutes to thicken slightly. Serve immediately with an extra sprinkle of Parmesan and a few mint leaves for garnish.

Pro tip: Keep stirring gently but consistently to coax the rice into its creamy glory—risotto rewards patience. If the risotto feels too thick at the end, add a splash more warm stock or water to loosen it before serving.

Cooking Tips & Techniques for Perfect Risotto

Risotto can seem intimidating but honestly, once you get the hang of it, it’s one of the most satisfying dishes to make. Here’s what I’ve learned from many trials and a few kitchen fails:

• Use warm stock: Cold stock lowers the cooking temperature and slows down the starch release, which means your risotto won’t be creamy.
• Don’t rush stirring: Stirring frequently helps release the rice starch, but you don’t need to stir constantly. Gentle, patient stirring is the key.
• Watch your heat: Medium to medium-low heat keeps the risotto cooking evenly without burning the bottom.
• Add liquid gradually: Pouring all stock in at once causes soggy rice, while the slow addition allows perfect absorption and creamy texture.
• Season carefully: Add salt after the cheese and butter to avoid over-salting.
• Don’t overcook peas: They should stay bright green and tender, not mushy.

I once overcooked the peas and ended up with a dull, mushy mess—lesson learned. Also, multitasking by prepping ingredients while the stock warms helps keep the process smooth and stress-free.

Variations & Adaptations for Creamy Spring Pea and Mint Risotto

• Protein boost: Stir in cooked shrimp, grilled chicken, or crispy pancetta for a heartier meal.
• Vegan version: Swap butter for olive oil and use nutritional yeast or vegan Parmesan alternatives for cheesy flavor.
• Herb swaps: Try basil or tarragon instead of mint for a different herbal twist that still pairs beautifully with peas.
• Seasonal twists: In summer, add fresh asparagus or zucchini ribbons alongside peas for extra veggies.
• Cooking method: For a quicker version, use an Instant Pot on “risotto” mode, adding peas and mint after pressure cooking.

One personal favorite variation is adding a squeeze of lemon juice and zest at the end for an extra bright pop that really wakes up the flavors. It’s a small change that makes a big impact.

Serving & Storage Suggestions

Serve this creamy spring pea and mint risotto hot, right off the stove—risotto waits for no one! Garnish with a few fresh mint leaves and a final dusting of Parmesan for a pretty presentation. It pairs beautifully with a crisp white wine or light salad to balance the creaminess.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Risotto thickens as it cools; to reheat, add a splash of warm stock or water and stir gently over low heat until creamy again. Flavors often deepen overnight, so reheated risotto can taste even better the next day.

This dish’s freshness shines best when served immediately, but thankfully it reheats well without losing its charm.

Nutritional Information & Benefits

A serving of this risotto (about 1 cup or 240g) provides approximately 320 calories, 8 grams of protein, 6 grams of fat, and 55 grams of carbohydrates. The peas contribute fiber, vitamin C, and folate, while fresh mint adds antioxidants and a refreshing lift.

This recipe is naturally gluten-free and can be made vegan with simple swaps. It’s a light yet satisfying meal that offers a great way to enjoy seasonal veggies without heavy sauces or excess cream.

From a wellness perspective, I love how this risotto balances comfort and nutrition—it’s filling but doesn’t weigh you down, perfect for springtime eating when you want fresh flavors with a creamy touch.

Conclusion

If you’re craving something that tastes like spring on a plate, this creamy spring pea and mint risotto is absolutely worth trying. It’s simple enough for weeknights but impressive enough for guests, with a freshness and creaminess combo that’s hard to beat.

Feel free to tweak the herbs, add your favorite proteins, or adjust the seasoning to suit your vibe. I love this recipe because it reminds me of sunny days, family gatherings, and the joy of cooking with what’s fresh and bright.

Give it a go, let me know how it turns out, and don’t hesitate to share your own twists or questions below. Happy cooking—and here’s to many creamy, minty, pea-filled spoonfuls ahead!

Frequently Asked Questions About Creamy Spring Pea and Mint Risotto

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work great and are often picked at peak freshness. Just add them a little earlier in the cooking process so they thaw and cook through properly.

What if I don’t have fresh mint?

You can substitute with fresh basil or tarragon for a different but still delicious herbal note. Dried mint isn’t recommended as it can be overpowering.

How do I know when the risotto is done?

The rice should be creamy and tender but still have a slight bite in the center (al dente). It usually takes 18-25 minutes of adding stock gradually and stirring.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can refrigerate leftovers for up to two days. Reheat gently with a splash of stock or water to bring back the creamy texture.

Is there a vegan version of this recipe?

Yes! Use olive oil instead of butter and nutritional yeast or vegan cheese instead of Parmesan. It’s just as tasty and fresh.

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