Pea and Mint Risotto with Lemon Zest

Name: Pea and Mint Risotto with Lemon Zest
Prep time: 12 min
Cook time: 32 min
Total time: 44 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cups (1200 ml) low-sodium vegetable broth, hot, kept at a bare simmer; 1 tbsp (15 ml) extra-virgin olive oil; 1 tbsp (14 g) unsalted butter, for cooking the onion; 1 medium (150 g) yellow onion, peeled and finely diced (about 1 cup, ¼-inch / 6 mm pieces); 2 cloves (8 g) garlic, finely minced; 1½ cups (300 g) arborio rice, do not rinse; ½ cup (120 ml) dry white wine, such as pinot grigio; 2 cups (280 g) frozen green peas, thawed under warm water and drained, divided into 1 cup (140 g) for purée and 1 cup (140 g) to leave whole; ¼ cup (10 g) fresh mint leaves, packed, stems removed; half left whole for the purée, half finely chopped for the end; 1 medium (100 g) lemon, zested first (about 2 tsp zest), then juiced (about 1 tbsp juice); 2 tbsp (28 g) unsalted butter, cold, cut into small cubes, for finishing; ¾ cup (60 g) Parmigiano-Reggiano cheese, finely grated, plus extra for serving; fine sea salt, to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A creamy, spring-green Italian risotto where half the peas are blended with fresh mint into a bright purée and the rest stay whole for sweet pops of texture. Finished with butter, Parmesan and plenty of lemon zest.

Prep: 12 min
Cook: 32 min
Wait: 2 min
Total: 46 min
Makes: 4 generous main-course servings (about 1½ cups / 300 g each)

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Ingredients

4 servings

5 cups (1200 ml) low-sodium vegetable broth, hot, kept at a bare simmer
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (14 g) unsalted butter, for cooking the onion
1 medium (150 g) yellow onion, peeled and finely diced (about 1 cup, ¼-inch / 6 mm pieces)
2 cloves (8 g) garlic, finely minced
1½ cups (300 g) arborio rice, do not rinse
½ cup (120 ml) dry white wine, such as pinot grigio
2 cups (280 g) frozen green peas, thawed under warm water and drained, divided into 1 cup (140 g) for purée and 1 cup (140 g) to leave whole
¼ cup (10 g) fresh mint leaves, packed, stems removed; half left whole for the purée, half finely chopped for the end
1 medium (100 g) lemon, zested first (about 2 tsp zest), then juiced (about 1 tbsp juice)
2 tbsp (28 g) unsalted butter, cold, cut into small cubes, for finishing
¾ cup (60 g) Parmigiano-Reggiano cheese, finely grated, plus extra for serving
fine sea salt, to taste
black pepper, freshly ground, to taste

Equipment (7)

Medium saucepan (3-quart / 3-liter) for the hot broth
Wide, heavy 4-quart (3.8-liter) sauté pan or Dutch oven for the risotto
Blender or immersion blender with a tall cup
Ladle (about ¾ cup / 180 ml)
Wooden spoon or flat-edged spatula
Microplane or fine grater
Chef's knife and cutting board

Steps

Before you start

Risotto needs near-constant stirring for about 20 minutes, so measure and prep everything before you turn on the heat.
Thaw the frozen peas by running them in a colander under warm tap water for 1 minute, then drain well.
Finely grate the Parmesan and zest the lemon before cooking; you'll need both quickly at the end.
Keep the broth hot on a back burner the whole time. Cold broth slows cooking and makes the rice gummy.
Use a wide, heavy-bottomed pan so the rice cooks in a shallow, even layer.

1
Heat the broth
- Pour all 5 cups (1200 ml) vegetable broth into a medium saucepan and bring to a gentle simmer over medium-low heat.
- Keep it hot, with just a few small bubbles, for the entire recipe.
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Ready when: Small bubbles break at the edges and steam rises, but it is not at a rolling boil.
Tip: Cover the pan if the broth reduces too quickly; too much evaporation makes it saltier.
2
Blend the pea purée
- Ladle ½ cup (120 ml) of the hot broth into a blender.
- Add 1 cup (140 g) of the thawed peas and half of the mint leaves (about 2 tbsp, 5 g).
- Blend 30–45 seconds until completely smooth and bright green.
- Set aside.
- Finely chop the remaining mint and set aside for the end.
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Ready when: The purée is smooth with no visible pea skins and pours like thick cream.
Tip: Hold the blender lid down with a towel when blending hot liquid so steam doesn't pop it off.
3
Soften the onion
- Set the wide pan over medium heat and add the olive oil and 1 tbsp butter.
- When the butter foams, add the diced onion and a pinch of salt.
- Cook, stirring often, for 5–6 minutes.
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Ready when: Onion is soft, translucent and glossy with no browned edges.
Tip: If the onion starts to brown, lower the heat. Browning adds a flavor that fights with the fresh peas.
4
Toast the rice
- Stir in the garlic and cook 30 seconds until fragrant.
- Add the arborio rice and stir constantly for 2 minutes so every grain is coated in fat and heated through.
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Ready when: Grain edges look translucent while the center of each grain stays opaque white, and the rice smells nutty.
Tip: Don't let the garlic brown; it turns bitter.
5
Deglaze with wine
- Pour in the white wine and stir steadily.
- Cook 1–2 minutes until the wine is almost completely absorbed and the sharp alcohol smell has faded.
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Ready when: The pan bottom shows a clear trail when you drag the spoon through the rice, and little liquid remains.
6
Add broth gradually
- Add one ladle (about ¾ cup / 180 ml) of hot broth and stir.
- Keep the heat at a lively simmer.
- When the rice has absorbed nearly all the liquid, add another ladle.
- Repeat, stirring frequently, for 16–18 minutes, using about 4 cups (950 ml) of broth total.
- Season lightly with salt after about 10 minutes.
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Ready when: The risotto looks creamy and loose; when you drag a spoon through it, the trail closes slowly. Grains are tender but still have a firm bite at the center.
Tip: Add broth only when the pan looks almost dry. Too much liquid at once boils the rice instead of building creaminess.
7
Add whole peas
- When the rice has 3–4 minutes left and is just short of al dente, stir in the remaining 1 cup (140 g) whole peas along with one more ladle of broth.
- Cook, stirring, until the broth is mostly absorbed.
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Ready when: Taste a grain: it should be tender with a slight firmness in the very center, and the peas should be hot and bright green.
Tip: Adding peas earlier makes them dull and wrinkled.
8
Stir in the purée
- Turn the heat to low.
- Stir in the pea-mint purée and mix for 1 minute until the risotto turns a uniform pale green and is heated through.
- Remove the pan from the heat.
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Ready when: The color is evenly green and the risotto is steaming and loose, like thick porridge.
Tip: Don't boil after adding the purée; high heat dulls the green color.
9
Finish and rest
- Off the heat, vigorously stir in the cold cubed butter, the Parmesan, all the lemon zest and 1 tbsp lemon juice until glossy and creamy.
- Taste and add salt and pepper.
- Cover and let rest for 2 minutes.
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Ready when: Butter and cheese are fully melted and the risotto looks glossy and flows slowly when the pan is tilted.
Tip: Taste before adding more salt; Parmesan and broth both contribute plenty.
10
Loosen and serve
- If the risotto looks stiff, stir in 2–4 tbsp (30–60 ml) hot broth to loosen it to a soft, flowing consistency.
- Divide among 4 warm shallow bowls.
- Top with the chopped mint, extra Parmesan and a little more black pepper.
- Serve immediately.
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Ready when: The risotto spreads gently across the bowl in a soft wave (all'onda).
Tip: Risotto firms up quickly as it cools, so serve right away.

Good to know

Tips

Stir often but not frantically; regular stirring releases starch from the rice for creaminess.
Season gradually. The broth, Parmesan and wine all add flavor, so wait until the end for the final salt adjustment.
Zest the lemon before juicing it, and add the zest off the heat so the fragrant oils stay fresh.
For the best texture, stop cooking when the rice is slightly firm in the center; it keeps softening during the rest.

Make ahead

"The pea-mint purée can be made up to 1 day ahead and refrigerated in an airtight container; press plastic wrap onto its surface to keep the color bright. You can also dice the onion and grate the Parmesan a day ahead. The risotto itself is best cooked just before serving."

Storage & reheating

"Room temperature: up to 1 hour (do not leave rice out longer). Fridge: cool quickly and refrigerate in an airtight container within 1 hour for up to 3 days. Freezer: not recommended, as the texture turns grainy, but it can be frozen up to 1 month if needed (best used for arancini). Reheat in a pan over low heat with a splash of broth or water, stirring until hot and creamy, then add a squeeze of lemon and fresh mint."

Substitutions

dry white wine → Additional vegetable broth plus 1 tbsp lemon juice. Use ½ cup (120 ml) broth and add the lemon juice with it for a similar acidity if you avoid alcohol.
arborio rice → Carnaroli or vialone nano rice. Same amount; carnaroli is slightly more forgiving and may need 1–2 extra minutes.
Parmigiano-Reggiano cheese → Grana Padano or pecorino romano. Use the same weight; pecorino is saltier, so add salt more carefully. For a vegan option, use nutritional yeast and olive oil in place of butter and cheese.
frozen green peas → Fresh shelled peas. Use 2⅓ cups (about 300 g) shelled peas; blanch the purée portion for 2 minutes in the simmering broth before blending.