Fresh Pea and Mint Risotto with Lemon Zest
A vibrant, creamy risotto made with young peas, fresh mint, and lemon, perfect for celebrating spring's first harvest. This italian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs Arborio rice, Fresh peas, Fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 1 1/2 cups Fresh peas
- 3 tbsp Fresh mint
- 1 Lemon
- 4 cups Vegetable broth
- 1/2 cup White wine
- 1/2 cup Onion
- 2 cloves Garlic
- 3 tbsp Butter
- 1/2 cup Parmesan cheese
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Finely chop 1/2 cup onion and mince 2 garlic cloves. Heat 1 tablespoon butter in a large pot over medium heat, add onion, and cook until translucent (5 minutes). Add 1 1/2 cups Arborio rice and toast for 2 minutes until grains are slightly translucent.
- Step 2: Deglaze with 1/2 cup white wine, stirring constantly until absorbed (3-4 minutes). Add 4 cups vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then add 1 1/2 cups fresh peas and cook for 10 minutes, stirring frequently to prevent sticking.
- Step 3: Stir in 3 tablespoons finely chopped mint and the zest of 1 lemon. Remove from heat, then stir in 3 tablespoons butter and 1/2 cup freshly grated Parmesan cheese until creamy. Cook for 2 more minutes to meld flavors.
- Step 4: Taste and adjust seasoning with salt, pepper, and extra lemon zest. Serve immediately, garnished with additional mint and lemon zest.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Pea and Mint Risotto with Lemon Zest take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fresh Pea and Mint Risotto with Lemon Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Fresh Pea and Mint Risotto with Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Pea and Mint Risotto with Lemon Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fresh Pea and Mint Risotto with Lemon Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
