Spring Dinner Party Risotto (Printable)

Creamy risotto combining fresh peas, fragrant mint, and Parmesan for a delightful spring dish.

# What You'll Need:

→ Vegetables

01 - 1 cup fresh or frozen green peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Rice

04 - 1.5 cups Arborio rice

→ Liquids

05 - 4 cups vegetable stock, kept warm
06 - 0.5 cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving

→ Herbs & Seasonings

09 - 0.25 cup fresh mint leaves, finely chopped
10 - 2 tablespoons fresh flat-leaf parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon

# How To Make It:

01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 additional minute.
02 - Add Arborio rice to the pan and cook, stirring constantly, until grains are lightly toasted and evenly coated with butter, about 2 minutes.
03 - Pour in dry white wine and stir continuously until the liquid is mostly absorbed by the rice.
04 - Begin adding warm vegetable stock one ladleful at a time, stirring constantly. Wait until most liquid is absorbed before each addition. Continue this process for 18-20 minutes until rice reaches creamy, al dente texture.
05 - During the final 5 minutes of cooking, stir in the green peas to maintain their bright color and tender texture.
06 - Remove risotto from heat. Stir in remaining 1 tablespoon butter, Parmesan cheese, chopped mint, parsley, lemon zest, salt, and pepper. Mix thoroughly until creamy and well combined.
07 - Taste and adjust seasoning as necessary. Transfer to serving plates immediately and garnish with additional Parmesan and fresh mint leaves.

# Expert Advice:

01 -
  • It looks restaurant-quality but demands only your attention and a wooden spoon, not fancy equipment or stress.
  • Fresh mint transforms something ordinary into something guests will actually remember and ask about later.
02 -
  • Risotto demands your presence; you can't walk away for 20 minutes and hope for the best. Set a timer, put your phone down, and actually stir.
  • Cold stock ruins everything, so keep it simmering in a separate pot—this is the difference between risotto and mushy rice.
03 -
  • Grate your Parmesan and chop your mint just before you start cooking so both are at their brightest and most fragrant.
  • If your risotto seems too thick as you near the end, add stock a splash at a time rather than a full ladle; it's easier to fix than to un-thicken it.
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