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Fresh Pea and Mint Risotto with Zesty Lemon

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A quick and easy risotto featuring creamy Arborio rice, fresh peas, mint, and bright lemon zest and juice, perfect for spring and summer meals.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 1 cup (150g) fresh or frozen peas
  • ¼ cup fresh mint leaves, finely chopped
  • about 5 cups (1.2 liters) vegetable broth, kept warm
  • ½ cup (120ml) dry white wine (optional)
  • 1 medium shallot, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 1 to 2 tablespoons fresh lemon juice, to taste
  • ½ cup (50g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the vegetable broth in a saucepan and keep it simmering gently on low heat.
  2. In a large pan, heat olive oil and 1 tablespoon butter over medium heat. Add chopped shallot and garlic, cooking until translucent and fragrant, about 3 minutes without browning.
  3. Add Arborio rice to the pan, stirring constantly for about 2 minutes until grains are glossy and lightly toasted.
  4. Pour in the white wine, stirring continuously, and cook until mostly absorbed, about 2 to 3 minutes. If skipping wine, start adding broth here.
  5. Begin adding warm broth gradually, about ½ cup at a time, stirring gently but frequently. Let rice absorb liquid before adding more broth, cooking for about 20-25 minutes.
  6. When about half the broth is used, stir in the peas to cook with the rice.
  7. Taste the rice after about 18 minutes; it should be tender but with a slight bite. Continue adding broth until rice is cooked through but not mushy.
  8. Remove pan from heat. Stir in remaining butter, Parmesan cheese, chopped mint, lemon zest, and lemon juice. Season with salt and pepper to taste and stir gently until combined.
  9. Let risotto rest off heat for 1-2 minutes to thicken slightly. Serve garnished with extra mint leaves or Parmesan if desired.

Notes

Keep broth warm throughout cooking to ensure even rice cooking. Stir gently but frequently to release starch and achieve creamy texture. Add broth gradually to avoid mushy risotto. Taste often to check doneness. For vegan version, use plant-based butter and nutritional yeast instead of Parmesan. Risotto is best served immediately but can be stored refrigerated for up to 2 days and reheated with added broth.

Nutrition

Keywords: risotto, pea risotto, mint risotto, lemon risotto, spring recipes, easy risotto, vegetarian risotto, gluten-free risotto

Find it online: https://breezybake.com/fresh-pea-and-mint-risotto-recipe-easy-homemade-zesty-lemon-risotto/