Fresh Pea Risotto

pea risotto Barefoot lifeThe first peas of the season are such a treat.  I feel like I have waited the whole year for them.  Even though I freeze loads of peas to carry me throughout the year, fresh ones are so fabulous. However, if you haven’t got fresh peas, make it with frozen ones, it still tastes great.  And next year plant peas! The creaminess of the dish goes so beautifully with fresh peas and doesn’t overwhelm the delicate flavour.  Mint is a great herb to use, but parsley, tarragon, chervil or chives would work as well



Fresh Pea Risotto

The first peas of the season are so sweet and delicious, and I love to put them in a risotto. Mint is a perfect herb for peas, and then all you need is a bit of Parmesan, a glass of wine and to eat it outside. If you do not have fresh peas, replace them with frozen. It can easily be made a vegan dish by replacing the butter with extra olive oil and using a vegan cheese
Course Main Course
Diet Vegetarian
Prep Time 45 minutes


  • 1 Tbsp Butter
  • 2 Tbsp Olive oil
  • 1 small Onion, chopped
  • 1 clove Garlic, finely chopped
  • 1 cup Risotto rice (Carnaroli or Arborio)
  • 150 ml Dry white wine
  • 1.2 Litres Vegetable stock, hot
  • 1/2 - 1 cup Fresh peas
  • 2 Tbsp Fresh mint, finely chopped
  • Salt and black pepper
  • Parmesan cheese for serving


  • Heat the oil and butter in a pot, add the onion and cook gently until soft but not brown
  • Add the garlic and the rice and stir well to coat all of the grains
  • Add the white wine and stir well. Cook until it has evaporated
  • Add one ladle of stock, stir and let it cook gently until it has almost all been absorbed by the rice. Continue adding a ladle at a time, allowing each ladleful to be absorbed before adding another. Stir often so that it does not stick to the bottom of the pot. Add extra stock or water if it becomes too dry
  • Depending on the rice, it will take between 30-45 minutes to cook. The grains should be soft but still hold their shape. The risotto should be moist, not dry
  • Turn off the heat and add the peas and mint. Stir well and cover with a lid for 3 - 4 minutes
  • Season with salt and pepper and serve topped with shaved or grated Parmesan cheese
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