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Spring Risotto

Spring has finally sprung, and what better way to kick off the season than with a scrumptious dish featuring freshly shelled peas?

Think of it as a twist on risotto, where you can swap in frozen peas if fresh ones are playing hide and seek in your kitchen. Sprinkle in some mint for a zesty kick, or parsley if mint isn't your jam, and voila - you've got yourself a bona fide springtime delicacy!

Risotto, that creamy Italian classic, usually calls for a generous dollop of butter at the end. But fear not, this recipe takes a different route, opting for a butter-free, velvety finish that's just as dreamy. Who needs butter when you've got all this springtime freshness bursting in every bite? Yum!



  • 1 ½ cup of Arborio rice

  • 2 cups of peas (fresh or frozen petite peas)

  • ½ onion, finely chopped 

  • 6 cups of vegetable broth (warm)

  • 2 tbsp of olive oil

  • Salt and Pepper to taste

  • ½ cup of dry white wine

  • ½ cup of grated Parmigiano Reggiano cheese

  • 6 fresh mint leaves (finely chopped)


  1. Heat 1 tbsp of olive oil in a saucepan on medium heat. Add the peas and season with salt and pepper. Cook for about 3 minutes, stirring often. Now set the peas aside on a plate or a bowl.

  2. In the same saucepan, always on medium heat, add 1 tbsp of oil. Immediately after add the chopped onions and cook for a couple of minutes.

  3. When the onion starts to turn translucent, add the rice. 

  4. “Toast” the rice for a couple of minutes, stirring constantly and paying attention to not brown either the rice or the onion.

  5. Add the wine and let it cook until it is completely absorbed.

  6. With the help of a ladle, start to add the broth. Add one ladle and let cook, stirring occasionally. Once the broth is absorbed, add one more ladle. Keep doing this until you finish the broth (it should take about 25 minutes).

  7. At this point, turn the heat off and add the cooked peas. Gently fold them in and, while doing that, gradually add the grated cheese as well.

  8. Taste to check if you need more salt (the broth should be already salty enough but you adjust to your taste). 

  9. Serve immediately, sprinkling fresh mint on each plate when serving.

       Buon Appetito!


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