Frühlings-Erbsen-Minz Risotto

There's something magical about the first tender peas of spring—their sweetness signals warmer days and lighter meals ahead. This Spring Pea and Mint Risotto captures that fleeting seasonal moment in every creamy, vibrant spoonful. The classic Italian technique of slowly coaxing Arborio rice into submission creates the perfect canvas for sweet spring peas, aromatic fresh mint, and nutty Parmesan cheese. It's comfort food that feels elegant enough for company yet approachable enough for a weeknight dinner. The gentle stirring becomes meditative, and the reward is a dish that's both satisfying and beautifully fresh—a true celebration of spring on your plate.

Merken

Risotto has a reputation for being fussy, but once you understand the rhythm—add broth, stir, wait, repeat—it becomes second nature. The key is patience and warmth: keep your broth simmering, stir frequently but not constantly, and let each addition of liquid be absorbed before adding more. The peas join the party near the end, so they stay bright and tender rather than turning gray and mushy. Fresh mint and a hint of lemon zest added at the finish elevate this from simple to sublime, creating layers of flavor that make each bite interesting. This is the kind of dish that invites you to slow down, enjoy the process, and savor the results.

Ingredients

• 1 cup fresh or frozen spring peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh mint leaves, finely chopped
• Zest of 1 lemon (optional)
• 1 1/2 cups Arborio rice
• 3 tablespoons unsalted butter, divided
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional)
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

Step 1

In a medium saucepan, warm the vegetable broth over low heat; keep it simmering throughout the process.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes.

Step 3

Add the garlic and cook for 1 minute until fragrant.

Step 4

Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are well coated and slightly translucent at the edges.

Step 5

Pour in the white wine and cook, stirring, until mostly absorbed.

Step 6

Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.

Step 7

When about 5 minutes of cooking remain, stir in the peas.

Step 8

Once the rice is cooked and creamy, remove from heat. Stir in the remaining tablespoon of butter, Parmesan cheese, heavy cream (if using), chopped mint, and lemon zest. Season with salt and pepper to taste.

Step 9

Let the risotto rest for 2 minutes, then serve immediately, garnished with extra mint and Parmesan if desired.

Zusatztipps für die Zubereitung

The quality of your ingredients makes a real difference in risotto. Use good Parmesan—preferably Parmigiano-Reggiano—and grate it fresh just before adding. If you're using frozen peas, there's no need to thaw them first; they'll cook perfectly when added in the final minutes. Keep your broth warm throughout the cooking process; adding cold liquid will slow down the cooking and affect the final texture. Don't rush the process—risotto needs your attention and steady, patient stirring to release the starches that create its signature creaminess. If you run out of broth before the rice is tender, simply use hot water. The final resting period off the heat allows the risotto to reach its ideal consistency, so don't skip those crucial two minutes.

Varianten und Anpassungen

This recipe is wonderfully adaptable to different dietary needs and taste preferences. For a vegan version, substitute vegan butter and use nutritional yeast or a plant-based Parmesan alternative, and omit the cream entirely—the risotto will still be creamy from the rice's natural starches. Add a handful of baby spinach along with the peas for extra greens and nutrients. For added texture and richness, top each serving with toasted pine nuts or slivered almonds. If you love asparagus, blanch some spears and arrange them on top for a beautiful spring vegetable medley. A splash of prosecco instead of white wine adds a festive touch. You can also stir in some mascarpone cheese at the end for extra indulgence, or add fresh basil alongside the mint for a different herbal note.

Serviervorschläge

This risotto shines as a main course for a light spring lunch or dinner, especially when served with a simple arugula salad dressed with lemon vinaigrette. The bright, peppery greens complement the creamy richness perfectly. For wine pairing, reach for a crisp Sauvignon Blanc or a light Pinot Grigio—both have the acidity to cut through the richness while highlighting the fresh flavors. If you're serving this as part of a larger Italian meal, it also works beautifully as a primo course before grilled fish or roasted chicken. Garnish each bowl with extra fresh mint leaves, a few whole peas, and shavings of Parmesan for an elegant presentation. Serve immediately while hot and creamy, as risotto waits for no one and is best enjoyed straight from the pot.

Merken

This Spring Pea and Mint Risotto is proof that simple, seasonal ingredients can create something truly special. The combination of creamy Arborio rice, sweet peas, and bright mint feels both comforting and refreshing—perfect for those transitional spring evenings when you want something satisfying but not heavy. Whether you're cooking for a special occasion or simply treating yourself to a homemade Italian classic, this dish delivers on flavor, texture, and visual appeal. The meditative process of making risotto is its own reward, but the real prize is sitting down to a bowl of this vibrant, creamy perfection. Buon appetito!

Rezept-Fragen & Antworten

→ Welche Erbsen eignen sich am besten?

Frische oder tiefgekühlte Frühlings-Erbsen sind ideal, um süße Frische und Textur zu bringen.

→ Wie erreiche ich die perfekte Risotto-Konsistenz?

Langsames Hinzufügen warmer Brühe bei ständigem Rühren sorgt für cremigen, al dente gekochten Reis.

→ Kann ich den Parmesan ersetzen?

Für vegane Varianten empfiehlt sich Hefeflocken oder pflanzlicher Käseersatz für ähnliche Würze.

→ Welche Weinart passt zum Risotto?

Ein trockener Weißwein wie Pinot Grigio oder Sauvignon Blanc ergänzt die Frische und Aromen.

→ Wie lange dauert die Zubereitung insgesamt?

Das Gericht benötigt etwa 45 Minuten, einschließlich Vorbereitung und Kochzeit.

→ Kann ich das Risotto vorbereiten und später servieren?

Frisch serviert schmeckt es am besten, Reste können aber vorsichtig erwärmt und mit etwas Brühe aufgefrischt werden.