📝 About This Recipe
This vibrant risotto is a celebration of spring, showcasing the natural sweetness of peas and the cooling brightness of fresh mint. By utilizing a dual-texture approach—blending half the peas into a luxurious emerald purée while leaving the rest whole—we achieve a depth of flavor and color that is truly spectacular. It is a sophisticated, plant-forward Italian classic that balances the richness of slow-stirred Arborio rice with a zesty, herbaceous finish.
🥗 Ingredients
The Pea Purée
- 1.5 cups Sweet Green Peas (fresh shelled or high-quality frozen)
- 1/2 cup Vegetable Stock (hot)
- 1/4 cup Fresh Mint Leaves (tightly packed)
The Risotto Base
- 1.5 cups Arborio or Carnaroli Rice (do not rinse the rice)
- 5-6 cups Vegetable Stock (kept at a low simmer)
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (grated or minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 3 tablespoons Unsalted Butter (cold, cubed)
Finishing Touches
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1 piece Lemon (zested and juiced)
- 1 cup Whole Sweet Peas (blanched for 1 minute)
- 2 tablespoons Fresh Mint (chiffonade for garnish)
- to taste Sea Salt and Black Pepper (freshly cracked)
- 2 tablespoons Pine Nuts (toasted, for garnish)
👨🍳 Instructions
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1
Place your vegetable stock in a medium saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low to keep it warm throughout the cooking process.
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2
Prepare the pea purée: In a blender or food processor, combine 1.5 cups of peas, 1/2 cup of hot stock, and 1/4 cup of fresh mint leaves. Blend until completely smooth and vibrant green. Set aside.
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3
In a wide, heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent but not browned.
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4
Add the garlic and the Arborio rice to the pan. Toast the rice for 2 minutes, stirring constantly, until the edges of the grains are translucent and it smells slightly nutty.
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5
Pour in the white wine. Stir continuously until the liquid has been fully absorbed by the rice, scraping any flavorful bits off the bottom of the pan.
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6
Add your first ladle of hot stock (about 3/4 cup) to the rice. Stir frequently. Wait until the liquid is nearly all absorbed before adding the next ladle.
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7
Continue adding stock one ladle at a time, stirring often. The agitation of stirring is what releases the rice starch, creating that signature creamy texture. This process should take about 18-22 minutes.
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8
When the rice is 'al dente'—tender but with a slight bite in the center—add the vibrant green pea purée and the remaining 1 cup of whole peas to the pan.
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9
Stir for another 2 minutes to incorporate the purée and warm the whole peas through. If the risotto looks too thick, add one final splash of stock; it should be 'all'onda' (wavy), flowing slightly when the plate is tilted.
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10
Remove the pan from the heat. This is crucial for the 'mantecatura' stage. Vigorously stir in the cold cubed butter, grated Parmigiano-Reggiano, lemon juice, and lemon zest.
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11
Season with sea salt and freshly cracked black pepper to taste. Cover the pan and let it rest for 2 minutes to allow the flavors to harmonize.
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12
Spoon the risotto into warm bowls. Garnish with toasted pine nuts, a few fresh mint leaves, and an extra dusting of parmesan if desired. Serve immediately.
💡 Chef's Tips
Always keep your stock simmering; adding cold stock to the rice shocks the grain and slows down the starch release. Don't over-process the mint in the purée if the stock is boiling hot, as it can turn the mint brown; 'warm' is better than 'boiling' for color retention. Use a wide pan rather than a deep pot to ensure the rice cooks evenly and the weight of the rice doesn't crush the grains at the bottom. If you want a vegan version, substitute the butter with a high-quality vegan butter or cashew cream, and use nutritional yeast or vegan parmesan. To check for doneness, bite a grain; it should have a tiny white speck in the middle, indicating perfect al dente texture.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or Vermentino to complement the herbal mint notes. Serve alongside a simple arugula salad with a light lemon vinaigrette to cut through the richness of the risotto. A side of roasted asparagus or sautéed broccolini adds a lovely charred contrast to the creamy rice. For an extra touch of luxury, top with a dollop of fresh ricotta cheese or a drizzle of truffle oil. Enjoy with warm, crusty ciabatta bread to soak up any remaining creamy sauce.