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Risotto with Peas, Mint & Lemon

Scott Phillips

Servings: four as a main dish or six as a side dish.



  • 5 to 6 cups homemade or low-salt chicken broth
  • 4 Tbs. unsalted butter
  • 1 medium onion, cut into 1/4-inch dice
  • Kosher salt
  • 2 cups arborio rice (or other risotto rice)
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 2 cups frozen peas
  • 1/3 cup chopped fresh mint
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. finely grated lemon zest
  • 1/4 cup freshly grated Parmigiano Reggiano; more for serving

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 270
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 25
  • Sodium (mg): 520
  • Carbohydrates (g): 31
  • Fiber (g): 3
  • Protein (g): 9


  • Heat the chicken broth in a saucepan over medium-high heat until very hot and then reduce the heat to keep the broth hot. In another wide, heavy saucepan, melt 2 Tbs. of the butter over medium heat. Add the onion and a generous pinch of salt and sauté, stirring occasionally with a wooden spoon, until the onion softens and starts to turn lightly golden, 3 to 5 min. Add the rice and stir until the grains are well coated with butter and the edges become translucent, 1 to 2 min. Pour in the wine and stir until it’s absorbed, about 1 min. Add another generous pinch of salt and ladle enough of the hot broth into the pan to barely cover the rice, about 1 cup. Bring to a boil and then adjust the heat to maintain a lively simmer. Cook, stirring occasionally, until the broth has been mostly absorbed, 2 to 3 min. Continue adding broth in 1/2-cup increments, stirring and simmering, until it has been absorbed each time, at intervals of about 2 to 3 min.
  • After about 16 to 18 min., the rice should be creamy but still fairly firm. At this point, add the peas and another 1/2 cup broth. Continue to simmer and stir until the peas are just cooked and the rice is just tender to the tooth, another 3 to 4 min. Stir in another splash of broth if the risotto is too thick. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, the remaining 2 Tbs. butter, and the Parmigiano. Season with salt to taste. Serve the risotto immediately with a sprinkling of Parmigiano.


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Reviews (4 reviews)

  • cookslots | 04/23/2016

    Delicious. Followed the recipe to the letter and it was bright and clean tasting. Served it with a slow roasted salmon dusted with smoked paprika. Makes tasty leftovers as well.

  • VYinLA | 01/04/2014

    I've made this three or four times now, and I am still not convinced. I've tried 2 different types of risotto rice (arborio and carnaroli), and have followed the instructions carefully. Still, I don't get the "bright" flavor I expect from mint and lemon. And, it's not quite as moist & creamy as I imagine risotto to be--I always end up using the full 6 cups of stock. Will try the sage & butternut squash one now to see if that's any improvement.

  • grlup | 04/01/2013

    Love this. Perfect side dish for the first warm days of spring! Followed recipe exactly and it turned out perfectly.

  • nmullen | 11/27/2010

    I have made this recipe several times, and it quickly became one of my family's favorites! It's a delicious mix of light flavors and textures. We enjoy it most with grilled shrimp or chicken. (Also, this was my first attempt at making risotto, and I must say the step-by-step instructions were perfect!)

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