Creamy Spring Pea and Mint Risotto Recipe Perfect for Easy Homemade Meals

Let me tell you, the scent of fresh peas simmering with fragrant mint and melting Parmesan in a pot is enough to make anyone’s mouth water. The very first time I made this creamy spring pea and mint risotto, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I still remember the first bite—the way the tender peas burst with sweetness, mingling perfectly with the fresh herbs and that rich, cheesy finish. It felt like a warm hug on a plate.

Years ago, when I was knee-high to a grasshopper, my grandma used to make risotto, but it always seemed a bit intimidating to me. This recipe, however, changed all that. It’s dangerously easy and brings pure, nostalgic comfort with every spoonful. My family couldn’t stop sneaking it off the stove while it cooled (and honestly, I can’t blame them). Whether you’re looking for a quick weekday meal or a sweet treat to brighten up your Pinterest dinner board, this creamy spring pea and mint risotto with fresh Parmesan is your go-to.

I’ve tested this recipe more times than I can count — in the name of research, of course — and it’s become a staple for family gatherings and gifting to friends who love fresh, homemade meals. This risotto feels like the kind of recipe you’ll want to bookmark and pull out again and again. Trust me, you’re going to want to make this your new favorite easy homemade meal.

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

Honestly, this recipe isn’t just another risotto; it’s a little celebration of springtime flavors wrapped in creamy goodness. Here’s why it stands out:

• Quick & Easy: Comes together in about 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: You likely already have everything in your kitchen or can find them at any grocery store.
• Perfect for Seasonal Meals: Ideal for spring dinners, light lunches, or even a charming brunch option.
• Crowd-Pleaser: Kids and adults alike rave about the fresh, vibrant flavors combined with that creamy texture.
• Unbelievably Delicious: The balance of sweet peas, cool mint, and sharp Parmesan makes every bite feel like comfort food with a fresh twist.

What makes this recipe different? Well, it’s the fresh mint that really lifts the whole dish, giving it a brightness you don’t find in your everyday risotto. Plus, I blend a bit of the peas into the stock to create an ultra-creamy base without drowning out the individual flavors. It’s comfort food reimagined—lighter, fresher, but still soul-soothing. Whether you’re impressing guests or just treating yourself, this risotto hits all the right notes without the fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or fresh produce you can find easily in spring.

• Arborio rice – 1 ½ cups (300g), the classic risotto rice with that creamy, chewy texture.
• Fresh spring peas – 2 cups (300g), shelled (or frozen peas can work in a pinch).
• Fresh mint leaves – ¼ cup chopped (adds refreshing brightness).
• Vegetable stock – 4 cups (1 liter), warm (homemade or good quality store-bought).
• Dry white wine – ½ cup (120ml), optional but recommended for depth of flavor.
• Shallot – 1 medium, finely chopped (mild and sweet onion flavor).
• Garlic – 2 cloves, minced (adds a gentle savory note).
• Unsalted butter – 3 tablespoons (45g), divided (for richness and creaminess).
• Olive oil – 1 tablespoon (for sautéing).
• Freshly grated Parmesan cheese – ¾ cup (80g), plus extra for garnish (I recommend Parmigiano-Reggiano for best flavor).
• Salt and freshly ground black pepper – to taste.
• Lemon zest – 1 teaspoon, optional (adds a subtle zing).

For substitutions, almond milk or light cream can add extra creaminess if desired, and you can swap the parmesan with a vegan cheese for a dairy-free version. I usually like to pick small-curd fresh peas when available, as they have the sweetest flavor and best texture for this dish.

Equipment Needed

• Large heavy-bottomed saucepan or deep skillet: A good-quality pan helps distribute heat evenly, which is key for perfect risotto.
• Wooden spoon or heatproof spatula: For stirring without scratching your pan.
• Measuring cups and spoons: To get your ingredients just right.
• Fine mesh sieve or colander: For rinsing peas if fresh.
• Grater: For freshly grating your Parmesan cheese (trust me, it makes a huge difference).
• Ladle: For adding stock gradually.

If you don’t have a heavy-bottomed pan, a thick stainless steel skillet can work, but avoid nonstick as it can affect the stirring process. I’ve tried this with my trusty cast iron pan before and it worked beautifully, just keep an eye on the heat to avoid scorching. For budget-friendly options, any sturdy saucepan will do—just make sure the base is thick enough to avoid hot spots.

Preparation Method

1. Prepare the stock: Warm your vegetable stock in a separate pot and keep it simmering gently on low heat. This helps the rice cook evenly without cooling the pan each time you ladle it in. (About 5 minutes)
2. Cook the peas: Blanch half of the peas in boiling water for 2-3 minutes until tender and bright green. Drain and set aside. Reserve the other half raw for texture and pop them in whole later.
3. Blend stock and peas: In a blender, combine about 1 cup (240ml) of the warm stock with the blanched peas and half the chopped mint. Blend until smooth to create a bright green, flavorful liquid. This adds creaminess and a fresh flavor base. Set aside.
4. Sauté aromatics: Heat olive oil and 1 tablespoon of butter in your pan over medium heat. Add the chopped shallot and garlic, cooking gently for 3-4 minutes until softened but not browned. The aroma will be irresistible here.
5. Toast the rice: Add the Arborio rice to the pan, stirring to coat the grains in the butter and oil. Cook for 2 minutes until the edges look translucent but the center is still firm. This step helps develop that signature risotto texture.
6. Deglaze with wine: Pour in the white wine and stir constantly until mostly absorbed. If not using wine, skip this step and start adding stock.
7. Add blended stock mixture: Ladle in half of your pea-stock puree, stirring consistently until nearly absorbed. Then begin adding the remaining warm vegetable stock, about ½ cup (120ml) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. This gradual process releases the rice’s natural starches, creating that creamy texture. (20-25 minutes)
8. Incorporate whole peas and mint: When the rice is just tender and creamy but still with a slight bite, stir in the raw peas and remaining chopped mint. Cook for another 2-3 minutes to warm them through but keep their fresh snap.
9. Finish with butter and Parmesan: Remove from heat and stir in the remaining 2 tablespoons of butter and freshly grated Parmesan cheese until melted and silky. Season with salt, pepper, and a pinch of lemon zest if using. Taste and adjust seasoning.
10. Rest and serve: Let the risotto rest for a minute or two before serving. This allows flavors to meld and the texture to settle perfectly.

Pro tip: Keep stirring gently but consistently to avoid sticking and to coax out that creamy texture. If your risotto feels too thick, add a splash more stock or hot water. If too loose, cook a little longer until it thickens. The perfect risotto should be creamy but not soupy, with each grain tender yet distinct.

Cooking Tips & Techniques

Risotto can seem intimidating, but honestly, once you get the hang of it, it’s pretty straightforward. Here are some tips I’ve picked up over many kitchen experiments:

• Keep your stock warm: Adding cold stock cools the cooking rice and slows the process. Warm stock helps maintain a steady simmer and proper cooking temperature.
• Don’t rush the stirring: Stirring gently releases starch from the rice, creating that signature creaminess. But no need to stir aggressively or it might get mushy.
• Watch the heat: Medium to medium-low heat is best. Too high and the liquid evaporates too fast; too low and the rice cooks unevenly.
• Taste as you go: This is key. Risotto texture can quickly change from perfect to overcooked. When the rice is just tender with a slight bite, start finishing up.
• Don’t be afraid to customize: Adding fresh herbs like mint at the end keeps their flavor bright. Fold in cheese off heat to keep it silky.

One time I accidentally added all the stock at once—let’s just say it turned more into a risotto soup! Lesson learned: slow and steady wins the creamy texture race.

Variations & Adaptations

This creamy spring pea and mint risotto recipe is pretty flexible. Here are some ways to switch it up:

• Seasonal twist: Swap peas for fresh asparagus tips or baby zucchini in early summer for a different fresh veggie vibe.
• Vegan version: Use vegetable stock, omit the butter, and swap Parmesan for a nutritional yeast and cashew cream blend for that cheesy feel.
• Protein boost: Stir in cooked shrimp, grilled chicken, or crispy pancetta for a heartier meal.
• Herb swap: If you’re not a fan of mint, try basil or tarragon for a different herbal note.
• Low-carb adaptation: Use cauliflower rice instead of Arborio for a lighter, grain-free take (adjust cooking times accordingly).

I personally tried adding a handful of fresh peas right at the end for extra pop and texture, and it really brought the dish alive in a nice way.

Serving & Storage Suggestions

Serve this creamy spring pea and mint risotto hot, straight from the pan, with an extra sprinkle of freshly grated Parmesan and a few mint leaves for garnish. It pairs beautifully with a crisp green salad and a glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of stock or water and warm gently on the stovetop, stirring frequently to bring back that creamy texture. Microwave reheating works too—just stir halfway through to distribute heat evenly.

Fun fact: Risotto often tastes even better the next day, as the flavors have more time to meld together. Just don’t let it dry out—adding a little liquid when reheating saves the day!

Nutritional Information & Benefits

This creamy spring pea and mint risotto is a balanced dish featuring complex carbs, fresh veggies, and protein from the Parmesan. One serving (about 1 cup or 250g) roughly contains:

Calories	320 kcal
Protein	10g
Carbohydrates	50g
Fat	7g
Fiber	4g

Peas bring in fiber, vitamin C, and antioxidants, while mint supports digestion and adds fresh flavor without calories. Parmesan supplies calcium and protein but does contain dairy and salt, so adjust portions if you’re watching sodium intake. This recipe is naturally gluten-free when using gluten-free stock.

From my wellness perspective, this risotto is a lovely way to enjoy comfort food that feels lighter and fresher, especially when you want something nourishing without extra heaviness.

Conclusion

If you’re looking for a dish that’s creamy, fresh, and downright comforting, this creamy spring pea and mint risotto with fresh Parmesan is worth trying. It combines simple ingredients in a way that feels special and homemade without the fuss. Honestly, I love how it balances spring’s bright flavors with rich, cheesy indulgence.

Feel free to tweak the herbs or veggies to your liking—this recipe is forgiving and friendly. I’d love to hear how you make it your own, so don’t be shy to leave a comment or share your variations. Give it a go, and I promise it’ll become one of your favorite easy homemade meals!

FAQs About Creamy Spring Pea and Mint Risotto

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work well and are a great year-round substitute. Just thaw and drain them before using.

Is it okay to skip the wine?

Yes, you can skip the wine if you prefer. Just replace it with extra stock. The risotto will still be delicious but a bit less layered in flavor.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente). It should be creamy but not soupy. Taste testing is the best way to tell!

Can I make risotto ahead of time?

Risotto is best fresh, but you can make it a day ahead. Store covered in the fridge and gently reheat with a splash of stock or water.

What cheese works best if I don’t have Parmesan?

Pecorino Romano is a great alternative if you want a bit more sharpness. Avoid pre-grated cheese for best melting and flavor.

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