Fresh Pea and Mint Risotto
There’s a kind of comfort that only risotto brings — the slow stirring, the gentle simmer, the way humble grains of rice transform into something creamy and rich. Add fresh peas and mint, and you get a dish that feels both grounding and bright. This pea and mint risotto is one of those recipes I make when I need calm in the kitchen. It asks for patience — a ladle of stock at a time, a rhythm of stirring — but that patience becomes part of the ritual. And the reward is a bowl that tastes like spring, no matter the season.
Serves
12
Cook Time
Ingredients
- 1 tablespoon olive oil
- 1 knob butter (or plant-based alternative)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 300g arborio rice (risotto rice)
- 150ml white wine (optional, can replace with stock)
- 1 litre hot vegetable stock
- 250g frozen peas (or fresh, if in season)
- Handful of fresh mint leaves, chopped
- 50g parmesan cheese, grated (or nutritional yeast for dairy-free)
- Zest of 1 lemon
- Sea salt and black pepper, to taste
Method
- Base flavours. Heat oil and butter in a large pan. Add onion and cook gently until soft. Stir in garlic for 1 minute.
- Toast the rice. Add arborio rice and stir until coated and slightly translucent.
- Deglaze. Pour in white wine (if using), stirring until absorbed.
- Build the risotto. Add stock one ladle at a time, stirring continuously, letting each addition absorb before adding the next. Continue for 18–20 minutes until the rice is creamy but still has a little bite.
- Add peas. Stir in peas and cook for 2–3 minutes until heated through.
- Finish. Remove from heat, stir through mint, parmesan, lemon zest, and adjust seasoning.
- Serve. Ladle into bowls, scatter with extra mint and parmesan.
A Wellness Note
Peas are a rich source of plant protein, fibre, and vitamin C — gentle on digestion, energising without heaviness. Mint adds freshness and aids digestion, while risotto itself becomes a practice in slowing down.
This is not just food — it’s a reminder that sometimes nourishment comes from both the meal and the way you make it.
