---
title: Spring Pea and Mint Risotto
created: 2024-04-10 11:00
author: Amelia Fontaine
keywords: risotto, peas, mint, spring, Italian, technique
description: The first spring peas at the market, a technique deep-dive on why risotto works, and a recipe using pea purée and crispy prosciutto.
---

# Spring Pea and Mint Risotto

Every year the first fresh peas at the market feel like a small event. They arrive sometime in April, in pods that are bright and firm and squeak when you press them. The ratio of pod to pea is almost never in your favour — you need a lot — but the flavour of a just-shelled pea is one of those things that makes you understand why people have grown food for ten thousand years.

This risotto uses peas two ways: most of them puréed into a deeply green, sweet sauce that coats the rice, and a handful kept whole for texture. Crispy prosciutto on top because salt and fat and crunch are exactly what the sweetness needs.

## On Risotto Technique

There is a persistent myth that risotto requires constant stirring. It does not. What it requires is *frequent* stirring and attention — you should not walk away — but continuous stirring actually over-develops the starch and produces gluey results. Every two minutes or so works well.

The mechanism: Arborio (or Carnaroli, which I prefer) rice contains a starchy exterior that dissolves into the cooking liquid, producing the creaminess. The interior of the grain stays somewhat firm. Stirring mechanically releases this surface starch; too much stirring releases all of it at once and produces paste.

The wine is not optional. Its acidity balances the sweetness of the rice and the richness of the stock. White wine that you wouldn't drink is fine here — but not cooking wine, which is salted.

## Ingredients (serves 4)

- 350g Carnaroli or Arborio rice
- 1.5 litres hot vegetable or light chicken stock, kept warm
- 600g fresh peas in pods, shelled (about 200g shelled weight)
- 1 medium white onion, finely diced
- 2 cloves garlic, minced
- 120ml dry white wine
- 60g unsalted butter, cold and diced
- 50g Parmigiano Reggiano, finely grated
- A handful of fresh mint leaves, roughly torn
- 4 slices prosciutto crudo
- 3 tbsp olive oil
- Salt and white pepper

## Method

### The Pea Purée
Blanch two-thirds of the peas in boiling salted water for 90 seconds, then plunge immediately into ice water. Drain and blend with 4–5 tbsp of warm stock, a pinch of salt, and half the mint until very smooth. Pass through a sieve for a silkier result, or leave it slightly textured — your preference. Set aside. Keep the remaining peas raw.

### The Crispy Prosciutto
Lay the prosciutto slices flat in a dry frying pan over medium-high heat. Press down with a spatula. They will take 60–90 seconds per side to become dark, crisp, and fragrant. Remove onto kitchen paper. They will crisp further as they cool.

### The Risotto
Heat the olive oil with half the butter in a wide, heavy-bottomed pan over medium heat. Soften the onion with a pinch of salt for 8 minutes until translucent and very soft — do not let it colour. Add the garlic, cook for 1 minute more.

Add the rice and toast, stirring, for 2 minutes until the grains are slightly translucent at the edges. Add the wine; it will steam dramatically. Stir until completely absorbed.

Now begin adding the stock: one ladleful at a time, stirring every couple of minutes and adding the next ladleful only once the previous one is absorbed. The heat should be brisk but not violent — you want a gentle, active simmer. This process takes about 18 minutes total. The rice is done when it is tender with a slight bite at the very centre.

### Bringing It Together
Remove from the heat. Add the pea purée and stir to combine — the mixture will turn a striking green. Add the cold butter and Parmigiano. Beat vigorously with a wooden spoon for 60 seconds (this is the *mantecatura* — the final emulsification of fat into the rice). The risotto should flow slowly when you shake the pan: the Italians call this *all'onda*, wave-like.

Fold in the raw peas and the remaining mint. Taste and adjust salt and white pepper.

Spoon into warm, wide bowls. Top with the shards of crispy prosciutto, a drizzle of good olive oil, and a few more mint leaves. Serve immediately.

## Notes

**Make it vegetarian**: Omit the prosciutto. The dish is more than sufficient without it. A handful of toasted hazelnuts adds the needed crunch and a pleasant nutty contrast.

**On the stock**: Good risotto requires good stock. Cube stock will produce cube-flavoured risotto. A simple vegetable stock takes 30 minutes and costs almost nothing.

**Leftovers**: Risotto does not reheat well (it sets solid as it cools). The traditional solution is *risotto al salto* — fry cold risotto patties in butter until crispy on both sides. Excellent for lunch the next day.
