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Fresh Spring Risotto with Peas Mint Lemon Zest

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A quick and easy risotto recipe featuring fresh peas, mint, and lemon zest that delivers bright, springtime flavors with a creamy texture.

Ingredients

Scale
  • 1 cup (200g) Arborio rice
  • 4 cups (1 liter) vegetable stock, kept warm
  • 1 cup (150g) fresh or frozen peas
  • 1/4 cup chopped fresh mint leaves
  • Zest of 1 lemon
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon (15ml) olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup (120ml) dry white wine (optional)
  • 1/2 cup grated Parmesan cheese (50g)
  • Salt and black pepper to taste

Instructions

  1. Warm the vegetable stock in a kettle or small saucepan and keep it simmering gently over low heat.
  2. Heat olive oil in a large heavy-bottomed skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened but not browned.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in the Arborio rice to coat it with the oil and onion mixture. Cook for about 2 minutes, stirring frequently, until the edges of the rice grains start looking translucent.
  5. Pour in the white wine and stir until mostly absorbed by the rice. If skipping wine, proceed to the next step.
  6. Add about 1/2 cup (120ml) of warm stock to the rice. Stir gently and wait for the liquid to mostly absorb before adding the next ladle. Repeat this process for about 18-20 minutes until the rice is tender but still al dente.
  7. About 5 minutes before finishing, stir in the fresh or frozen peas to cook gently with residual heat.
  8. Remove the pan from heat. Stir in the butter, grated Parmesan, chopped mint, and lemon zest. Season with salt and freshly ground black pepper to taste. If the risotto is too thick, stir in a splash of warm stock or water.
  9. Let the risotto rest for 1-2 minutes to settle, then serve immediately.

Notes

Keep the stock warm to ensure even cooking and creamy texture. Stir gently but frequently to release starch without breaking the rice grains. Add peas late to keep them bright and sweet. For dairy-free, substitute butter with olive oil and Parmesan with nutritional yeast or vegan cheese. Leftovers can be refrigerated for up to 2 days and reheated with a splash of stock or water.

Nutrition

Keywords: risotto, spring recipe, peas, mint, lemon zest, quick risotto, easy risotto, vegetarian, gluten-free

Find it online: https://lucydishes.com/fresh-spring-risotto-with-peas-mint-lemon-zest-easy-homemade-recipe/