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.
Ingredients
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
Preparation
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.
Stefan's Gourmet Blog 
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?
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Yes the garden is very nice and sunny in the evening.
We had a nice Greco di Tufo with this, which paired very well.
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Your mint leaves are HUGE!!! Love the addition of pea puree and not just peas.
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Must be because it’s home grown mint. Eha calls it common or garden mint. It tastes the same 🙂
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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.
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The cheese mostly adds ‘umami’ because it’s not a lot.
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I was thinking they looked massive too.
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It’s because it’s home grown mint 🙂
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Mine is home grown! I think yours must be a different species that thrives in your corner of the world!
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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 🙂 !
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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.
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Hai fatto brava! I love adding veggies to risotto!
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Grazie 🙂 I often prepare risotto with veggies as primo piatto with a bit of fish or meat as secondo afterwards.
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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.
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Thanks John 🙂 We only planted it because nothing else would grow there, but has a nice flavor
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Perfect dish for summer! So glad John at the Bartolini Kitchens sent me your way.
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Great — thanks for visiting and taking the time to leave such a thoughtful comment!
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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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Thanks, great to hear this works for you! Pressure cooked risotto is already on my list of things to try and I will post about it when I do…
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I came here through John’s Bartolini kitchens , I love risotto but have never tried adding fresh mint to it, this must be so refreshing and full of flavor
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Hi, thanks for visiting and taking the time to leave a comment. The mint does indeed add a nice fresh flavor to this dish.
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