Risotto with Peas and Mint (Risotto ai Piselli e Menta)

We have lots of fresh mint in our garden, and so it was easy to decide what risotto to prepare on one of the first summer days we’ve had around here this year. Peas and mint are a classic combination: the freshness of the mint pairs well with the sweetness of the peas. Peas are one of the few vegetables that are usually better frozen than fresh, so this is also a good recipe to make when you have mint in our garden, peas in your freezer, and don’t feel like shopping.



For 2 servings

130 grams (2/3 cup) risotto rice

600 ml (2 1/2 cups) vegetable stock

200 grams (1 1/4 cups) frozen peas

4 frehs large mint leaves (or 8 small ones) + more for garnish

60 ml (1/4 cup) dry white wine

1 small onion, minced

4 Tbsp butter

4 Tbsp freshly grated parmigiano reggiano


Put half the peas in a saucepan with 1 Tbsp butter and a bit of water. If you like you can also add 1/8 teaspoon baking powder to cook them faster and preserve the color.

Bring to a boil and cook, covered and over medium heat, until the peas are tender.

Put the cooked peas in the blender with 4 mint leaves.

Process until smooth.

Heat 2 Tbsp butter in a thick-bottomed pan and sauté the onion until slightly golden, about 5 minutes. Meanwhile, heat up the vegetable stock and keep it simmering.

Add the rice and toast the rice until it is hot.

Add the wine and cook, stirring, until it has evaporated.

Add a ladle of stock.

Stir in the pea puree and add another ladle of stock.

Cook over medium heat, stirring, until the stock has evaporated. Then add another ladle of stock. Keep stirring and adding stock until the rice is cooked al dente, about 16-18 minutes.

Add the remaining peas for the final minutes of cooking.

Turn off the heat. Add most of the freshly grated cheese and the final tablespoon of butter.

Stir until the butter has melted and let stand for a few minutes.

Serve on warm plates, garnished with the remaining grated parmigiano and some fresh mint.


24 thoughts on “Risotto with Peas and Mint (Risotto ai Piselli e Menta)

  1. What a nice way to start the summer. Can you enjoy eating outside by your garden to enjoy the summer days even more? What would your wine suggestion be for this dish?


  2. I pair mint with peas from time to time but I’ve never thought of using it this way … the cheese must add an interesting dimension to the mint.


  3. Not a lover of peas, but adore them in risotto. This looks so appetizing – must admit tho’ that I kind’of quadruple the amount of wine. I use what we call ‘common’ or ‘garden’ mint in this rather than one of the ‘fancy’ kinds: my leaf size is the same, but wider in shape . . . Oh, hello from Down Under 🙂 !


    1. Hi Eha, thanks for the nice compliment and hello back from ‘Up Above’ 😉 The amount of wine determines the acidity of the final dish. I could have used a bit more in this one, but quadrupling may be a bit much.


  4. I don’t cook much with mint, Stefan, but I think using it here, with fresh Spring peas, would be wonderful. Your risotto combining them both looks fantastic.


  5. I’ve been experimenting with a pressure-cooker and one of the things I found is that it works great for risotto. You just do the
    first steps of browning the rice and onion, then deglaze with some wine and add the rest of the ingredients. Bring up to pressure and cook for 6 mins. Add the cheese and butter at the end after you de-pressurize. Super easy and unattended way to make risotto.


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