Print Recipe

Spring Pea & Arugula Risotto with Mint

Cook Time40 mins
Total Time50 mins
Servings: 3 -4 servings


  • 1/2 yellow onion julienned
  • 1 T + 1 T butter
  • 1 T +1 T olive oil
  • 1 lb sugar snap peas
  • 1/2 lb green peas
  • 4 cloves garlic minced
  • 1 small shallot minced
  • 1 c Arborio rice sorted & rinsed
  • 2 quarts chicken stock or water, hot
  • 1 T salt
  • 1/2 T pepper
  • 1/2 c Parmesan cheese
  • 2 c arugula
  • 2 T fresh Thyme minced
  • 2 T fresh Mint chiffonade


  • Heat 1 T each, butter and olive oil, in large saucepan over medium-high heat.
  • Add yellow onion to pan, sauté until fragrant.
  • Add peas to the pan and continue to sauté until they begin to soften, about 3 minutes.
  • Remove the contents from the pan, add the remaining butter and olive oil.
  • Add the garlic and shallot, sauté until fragrant.
  • Add the Arborio rice and combine well with the garlic and shallot.
  • To cook the risotto, add stock 1 cup at a time and let it cook out before adding next cup.
  • When the risotto is nearly there, add the salt, pepper and Parmesan to the rice. The risotto will seize up a bit from the cheese, add a little more stock if necessary.
  • Finally, add the peas and arugula back to the pan and toss to combine.
  • Optional: Serve with lemon.