Spring Pea & Mint Risotto

A silky, vibrant risotto that’s perfect on its own—or with your favourite protein on the side.

If you’re new here—welcome! Every Sunday, I send out a newsletter like this, and on Wednesdays (or Thursdays), a recipe. We’ve had a lot of new faces join over the last few weeks, so I figured it was a good time to revisit one of my most popular spring dishes from last year.

This risotto is light but rich, fresh but comforting—exactly the kind of thing I start craving as the weather warms up. Peas and mint are a classic spring pairing, and when you stir them into a creamy risotto finished with butter, parmesan, and a splash of white wine, it turns into something pretty special.

I also wanted to share a peek into something I’ve been working on (full reveal coming soon): for the last three months, I’ve been cooking with olive oils from the Fresh-Pressed Olive Oil Club, and I can confidently say it’s some of the best I’ve ever used. TJ, the founder, set aside 200 bottles just for our community in the U.S.—and you can try one for just $1. No strings. Just a wildly delicious olive oil, straight from the latest harvest. Definitely worth it. I’ve got a podcast episode dropping soon where TJ and I dive into the world of olive oil and the incredible varietals he sources every three months—so stay tuned.

Let’s cook!

Prep: 15 minutes
Cook: 30 minutes
Serves: 4-6

Ingredients

• 2 cups Arborio rice

• 5-6 cups chicken stock or vegetable stock

• Kosher salt

• 1 yellow onion, finely diced

• 3 cloves garlic, smashed and diced

• 300ml white wine

• 1.5 cups fresh peas (or frozen if you can’t find fresh)

• 1.5 cups fresh mint, leaves only, chopped

• 2 tbsp olive oil

• 80g butter

• 100 grams parmesan reggiano

Equipment

• Medium pot (for warming stock)

• Large shallow pan or wide saucepan (for risotto)

• Wooden spoon or silicone spatula

• Chef’s knife

• Cutting board

• Ladle

• Microplane (for parmesan, if using a block)

• Flat bowls or shallow plates (for serving)

Method

Step 1: Prepare the Ingredients

• Warm the stock in a saucepan over low heat; add 1 tablespoon of kosher salt.

• Finely chop the onion and garlic; set aside.

• Measure out the peas and chopped mint; keep them ready for later use.

Step 2: Sauté Aromatics

• In a large, shallow pan, heat the olive oil over medium heat.

• Add the diced onion and sauté for about 20 minutes, stirring occasionally, until the onion is soft and translucent without browning.

• Add the minced garlic and cook for an additional 3 minutes, ensuring it doesn't brown.

Step 3: Toast the Rice

• Add the Arborio rice to the pan, stirring to coat the grains with the oil, onion, and garlic mixture.

• Increase the heat slightly and cook for about 1 minute, allowing the rice to toast lightly.

Step 4: Deglaze and Simmer

• Pour in the white wine; it should sizzle upon contact.

• Stir continuously until the wine has reduced by half.

• Reduce the heat to medium-low.

• Begin adding the warm stock one ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next.

• Continue this process, which should take about 20–25 minutes, until the rice is al dente and the mixture is creamy.

Step 5: Incorporate Final Ingredients

• Once the rice is nearly cooked, stir in the butter and grated Parmigiano-Reggiano until melted and well combined.

• Add the peas and chopped mint, stirring gently to distribute evenly.

• If the risotto appears too thick, add a bit more warm stock to achieve your desired consistency.

• Finish with a drizzle of olive oil for added richness.

Step 6: Plate and serve

I love serving risotto in a large flat bowl—it gives the dish a bit of a restaurant feel at home. Spoon in your risotto, then finish with a light sprinkle of extra parmesan and a drizzle of good olive oil. This dish is fantastic on its own, but it also plays beautifully with a protein on the side or right on top: seared scallops, grilled shrimp, roasted chicken, even lamb chops if you’re feeling fancy. Serve immediately while it’s hot and creamy.

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Pairing Options