This simple pea and mint risotto is perfect for spring and takes less than half an hour to make.
It's made with arborio rice, flavoured with butter, stock, garlic and parmesan and brightened with fresh mint, garden peas and sugar snap peas.
There's no need for any special skills or ingredients, and the combination of flavours is utterly divine, with everything balancing perfectly without overwhelming the other delicate flavours in the dish.
In the recipe below, you'll find full instructions, plus plenty of step-by-step images to help you along the way. I've also included a trick you can use to keep your veggies beautifully bright green, so that the final dish looks as fresh as it tastes.
Here's how to make the gorgeous pea and mint risotto.
Ingredients
For the mint paste
- 10 g (⅔ cups) fresh mint leaves
- 1 tbsp olive oil
For the risotto
- 1 large onion finely chopped
- 2 cloves garlic
- 200 g (1⅓ cups) fresh peas
- 100 g (3.5 oz) sugar snap peas sliced diagonally into three
- 10 g (2 tbsp) Parmesan or vegetarian hard cheese alternative finely grated
- 1 vegetable stock (bouillon) cube gluten free if required, made up in 1 litre (6 cups) of boiling water
- 90 g (6 tbsp) unsalted butter
- 200 g (1 cup) arborio rice
- salt and black pepper to taste
To garnish
- 1 lemon
- 100 g (⅓ cup) crème fraîche
- 100 g (3.5 oz) fresh watercress any hard stalks removed
Instructions
Make the mint paste
Place the mint and 1/2 tsp salt in a mortar.
Pound into a coarse paste. You can use a food processor instead, if you have a small bowl fitting.
Add the olive oil and mix.
Cook the vegetables
Get a bowl of very cold water ready.
Bring a medium saucepan of salted water to bring to a boil. Add the peas and sugar snaps, cook for 1-2 minutes.
Drain and plunge straight into the cold water. Drain again once the veggies are cold. This will keep them vibrant green.
Make the risotto
Melt the butter in a medium saucepan on low heat.
Add the onion.
Sweat for 3 minutes until translucent.
Add the garlic, rice and a pinch of salt and pepper.
Stir for one minute until glossy.
Add a ladleful of the stock, stir and bring to the boil then turn down to a low simmer. It’s important it doesn’t boil as you want the stock to be absorbed by the rice, rather than evaporate.
Stir until the liquid is absorbed.
Add another ladleful and repeat this process until the rice is tender. This should take about 20 minutes and you may not need all of the stock.
When you’re happy with the texture of your rice, add the peas and sugar snap peas, mint paste and grated parmesan to the risotto.
Mix through. If the risotto is too thick, add a little hot water or remaining stock.
Season to taste with salt and pepper.
Serve
Serve the risotto to bowls.
Top with a squeeze of lemon, dollop of crème fraîche, and scattering of watercress.
I'm sure you're going to love this fresh, nutritious pea and mint risotto. Don't forget to send me pics of your results!
Print this pea and mint risotto recipe
Pea and Mint Risotto Recipe
Ingredients
For the mint paste
- 10 g (⅔ cups) fresh mint leaves
- 1 tbsp olive oil
For the risotto
- 1 large onion finely chopped
- 2 cloves garlic
- 200 g (1⅓ cups) fresh peas
- 100 g (3.5 oz) sugar snap peas sliced diagonally into three
- 10 g (2 tbsp) Parmesan or vegetarian hard cheese alternative finely grated
- 1 vegetable stock (bouillon) cube gluten free if required, made up in 1 litre (6 cups) of boiling water
- 90 g (6 tbsp) unsalted butter
- 200 g (1 cup) arborio rice
- salt and black pepper to taste
To garnish
- 1 lemon
- 100 g (⅓ cup) crème fraîche
- 100 g (3.5 oz) fresh watercress any hard stalks removed
Instructions
Make the mint paste
- Place the mint and ½ tsp salt in a mortar and pound into a coarse paste. You can use a food processor instead, if you have a small bowl fitting.
- Add the olive oil and mix.
Cook the vegetables
- Get a bowl of very cold water ready.
- Bring a medium saucepan of salted water to bring to a boil.
- Add the peas and sugar snaps, cook for 1-2 minutes.
- Drain and plunge straight into the cold water. Drain again once the veggies are cold. This will keep them vibrant green.
Make the risotto
- Melt the butter in a medium saucepan on low heat.
- Add the onion, and sweat for 3 minutes until translucent.
- Add the garlic, rice and a pinch of salt and pepper and stir for one minute until glossy.
- Add a ladleful of the stock, stir and bring to the boil then turn down to a low simmer. It’s important it doesn’t boil as you want the stock to be absorbed by the rice, rather than evaporate.
- Stir until the liquid is absorbed, then add another ladleful and repeat this process until the rice is tender. This should take about 20 minutes and you may not need all of the stock.
- When you’re happy with the texture of your rice, add the peas and sugar snap peas, mint paste and grated parmesan to the risotto. Mix through.
- If the risotto is too thick, add a little hot water or remaining stock.
- Season to taste with salt and pepper.
Serve
- Serve the risotto to bowls and top with a squeeze of lemon, dollop of crème fraîche, and scattering of watercress.
Video
Nutrition
The recipe is slightly adapted from one originally supplied by Marley Spoon, a recipe kit delivery service.
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K @ Eat.Love.Live says
This looks so yummy. I really like the concept of Marley Spoon because not only do they give you the exact ingredients but also meal inspiration - something I sometimes struggle with at the end of a busy day x
Elizabeth says
What a super business idea! Sometimes it can be expensive to keep all the ingredients on hand for some dishes, but to have everything pre-measured would be such a convenience and reduce food waste. Lovely recipe too!
Kavey says
That does look like a tasty dish and I really like the choice angle -- that's my issue with most similar services.
Jan Bennett says
Such a lovely recipe! I must say I hadn't heard of Marley Spoon until now; loving the recipe kit.
Mummy Fever says
Oh yummy - I love risotto, must try this one :)
Downs Side Up says
Emily, this is my all time favourite comfort food, sometimes with a handful of shrimps in it too. So creamy and warming. Hayley