Spring Pea And Mint Risotto (Vegan + Creamy!)

I made this spring pea and mint risotto on a whim last April, and honestly? I didn't expect much. Emily had a friend over for dinner, and I was trying to put something together that felt a little "fancy" without taking all evening. I spotted a bag of fresh garden peas at the market that morning, grabbed a bunch of mint, and thought — why not?

It turned out so good that Emily's friend asked for the recipe before she even finished her bowl. That almost never happens with a vegetable dish around here!

This spring pea and mint risotto is creamy, fresh, and surprisingly simple once you get the rhythm of the stirring. The homemade mint oil is what really sets it apart — it looks gorgeous drizzled on top and smells amazing. And yes, it's completely vegan, which means it works for pretty much everyone at the table.

If you love fresh and simple veggie dinners, you might also want to check out this creamy pumpkin pasta — it has the same cozy, plant-based feel and comes together just as easily.

Jump to:

• Why You'll Want To Make This Recipe
• Ingredients For This Spring Pea And Mint Risotto
• How To Make This Pea And Mint Risotto Recipe
• Storage And Reheating
• Tips And Variations For Your Spring Pea Risotto
• Frequently Asked Questions About Pea And Mint Risotto
• Recipes You May Like
• Let's Wrap This Up
• Fresh Pea and Mint Risotto

---

Why You'll Want To Make This Recipe

• 100% vegan — uses coconut oil and vegetable stock, no butter or cream needed
• Ready in about 40 minutes, including the time to make the mint oil
• Fresh garden peas give it a natural sweetness that frozen peas just can't quite match
• The homemade mint oil looks restaurant-quality and takes it from "weeknight dinner" to "wow"
• Works beautifully as a main dish or a starter for a dinner party
• Gluten-free naturally, no swaps needed

---

Ingredients For This Spring Pea And Mint Risotto

For The Risotto

• 100g Arborio rice (Carnaroli or Nano are even better if you can find them — worth it!)
• 25g white onion, finely diced
• 20g coconut oil
• 125g fresh garden peas
• 40g fresh garden peas, pureed
• 350ml vegetable stock
• Salt and pepper to taste
• 1 fresh mint sprig
• Pea shoots, to serve

For The Mint Oil

• 1 bunch of fresh mint
• 400ml extra virgin olive oil

Substitution note: If fresh peas aren't available, thawed frozen peas work fine for the recipe — but I really recommend fresh when they're in season. The flavor difference is noticeable.

---

How To Make This Pea And Mint Risotto Recipe

Making The Mint Oil (Start This First!)

The mint oil takes the longest, so get it going before you even think about the risotto. I made this the day before once, and it was honestly even better the next day.

1. Wash the bunch of mint and pat completely dry. Strip the leaves from the stalks and spread them in a single layer onto an oven tray.
2. Heat at around 80°C for 2–3 hours until the leaves are fully dried out. (I know that sounds slow — but this step is what gives you that clear, beautiful green oil at the end.)
3. Add the dried mint leaves and the extra virgin olive oil to a saucepan. Warm on the lowest heat setting for 1 hour, until the oil turns a deep green color.
4. Blitz the oil in a blender until smooth, then pass it through a piece of muslin or a very fine mesh sieve.
5. You'll end up with a gorgeous, clear mint oil — store in an airtight jar until ready to use.

Making The Risotto

This part goes pretty quickly, so keep your stock warm on the side and don't walk away from the stove.

1. Add the coconut oil to a saucepan over medium-low heat. Add the finely diced onion and sweat gently until soft and translucent — this takes about 5–7 minutes. Don't let it brown.
2. Add the Arborio rice to the pan and stir to coat every grain in the coconut oil. This step toasts the rice just slightly, which adds a subtle depth.
3. Pour in half of the vegetable stock and bring to a gentle simmer. Stir regularly and keep the heat consistent — the rice should absorb the stock slowly over about 20 minutes.
4. As the rice swells and absorbs the liquid, add the remaining stock gradually, a splash at a time. Season with a little salt and pepper as you go.
5. While the rice is cooking, add 40g of the fresh peas to a blender with a small splash of water and pulse into a smooth puree. Set aside.
6. When the rice is tender and the texture is thick and creamy, add the fresh mint sprig and remove the pan from the heat.
7. Gently stir in the pea puree and the remaining whole fresh peas. Mix through, then remove and discard the mint sprig. Taste and adjust seasoning.
8. Serve immediately in bowls, topped with pea shoots and a generous drizzle of that beautiful homemade mint oil.

---

Storage And Reheating

Risotto is always best eaten right away — it really doesn't love sitting in the fridge. But if you have leftovers, here's what I do:

• Store in an airtight container in the fridge for up to 2 days
• Reheat gently in a saucepan over low heat with a splash of vegetable stock or water to loosen the texture
• Don't microwave it straight from the fridge if you can help it — the texture gets grainy. Low and slow on the stove is the move.
• The mint oil stores separately in the fridge for up to a week. Bring it to room temperature before drizzling so it pours easily.

---

Tips And Variations For Your Spring Pea Risotto

So you want to mix things up a little — totally get it. Here are a few things I've tried:

• Add lemon zest — a little freshly grated lemon zest stirred in at the end makes the whole dish taste brighter. I do this almost every time now.
• Top with toasted pine nuts for a little crunch alongside the creamy rice — really good combination
• Use Carnaroli rice if you can find it — it holds its shape a bit better than Arborio and gives the risotto that thick, velvety texture you get at good Italian restaurants
• Skip the pea shoots if you can't find them — fresh basil leaves or even thin mint leaves look just as pretty
• Wondering if this works as a starter? Yes! Serve slightly smaller portions and it's a really impressive first course for a dinner party.

---

Frequently Asked Questions About Pea And Mint Risotto

Recipes You May Like

If this spring pea and mint risotto hit the spot, here are a few more recipes worth trying:

• Tuscan White Bean And Kale Soup — a hearty, plant-based bowl of comfort that's just as simple and satisfying
• Roasted Asparagus With Parmesan — a perfect spring side dish if you want something to serve alongside the risotto
• Creamy Pumpkin Pasta — another vegan-friendly, creamy pasta dish with that same cozy, seasonal feel

---

Let's Wrap This Up

This spring pea and mint risotto is the kind of recipe that surprises people. It looks impressive, it tastes fresh and restaurant-level good, and it's completely plant-based — which is not something you'd guess from the first bite. The homemade mint oil takes a bit of patience, but the payoff is real.

Give it a try this week, especially if fresh peas are in season near you. I really think you'll love it.

Save it to Pinterest so you can come back to it when spring rolls around again — trust me, you'll want it.