It was one of those rare, quiet nights when the kitchen felt like a little sanctuary. The kind of evening where the hum of the city fades just enough to listen to the soft simmer of something cooking on the stove. I had an unexpected visit from a close friend who’s notoriously picky about food, especially when it comes to herbs and anything too “green.”

Honestly, I was half-expecting a polite nibble and a quick change of subject. But that night, I found myself pulling together a few simple ingredients from the fridge and pantry — frozen peas, fresh mint from the windowsill, and a package of prosciutto that I’d been saving for something special. The creamy pea and mint risotto with crispy prosciutto came together almost by accident, but the way the flavors melded was a subtle surprise.

The mint added an unexpected brightness that cut through the richness, while the crispy prosciutto brought that much-needed salty crunch. I remember watching my friend’s eyes light up with every bite, which was a quiet victory I didn’t see coming. That night, this risotto became my go-to for those evenings when you want comfort without fuss, something that feels both thoughtful and effortless.

It’s not flashy, but it’s honest food — creamy, fresh, and a little bit indulgent, perfect for calming the chaos outside your kitchen door. And honestly, that’s why this recipe sticks around in my rotation; it’s the kind of dish that feels like a warm hug even on the busiest of days.

Why You’ll Love This Creamy Pea and Mint Risotto with Crispy Prosciutto

After making this creamy pea and mint risotto with crispy prosciutto more times than I can count, I’ve come to appreciate why it’s such a favorite. It’s one of those rare dishes that hits all the right notes—comfort, freshness, and a little bit of crunch—all wrapped up in one bowl. Here’s why this recipe stands out:

• Quick & Easy: You can have this risotto ready in about 30-35 minutes, which is perfect when you want something impressive but don’t have hours to spend stirring.
• Simple Ingredients: No hunting for fancy stuff here. Frozen peas, fresh mint (which you can keep growing in a pot), good-quality prosciutto, and basic pantry staples make this a breeze.
• Perfect for Cozy Dinners: Whether it’s a midweek dinner or a weekend treat, the creamy texture and fresh mint make it feel like you’re eating something special.
• Crowd-Pleaser: The crispy prosciutto adds a salty, crunchy contrast that even people who usually shy away from herbs love.
• Unbelievably Delicious: The creaminess from the risotto rice and the subtle sweetness of peas paired with mint is next-level satisfying.

What really sets this recipe apart is the way the mint is introduced—just enough to lift the dish without overpowering it. Plus, making the prosciutto crispy instead of just tossing it in softens its saltiness and adds texture, which is honestly a game changer. This isn’t your run-of-the-mill risotto; it’s a thoughtful balance of flavors that feels like it’s been perfected over multiple tries (and yes, plenty of hungry taste testers).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find year-round, with fresh mint adding that little seasonal touch you can grow yourself.

• Arborio rice (1 ½ cups / 300 grams) – The heart of any great risotto, known for its creamy starch release.
• Frozen peas (1 cup / 150 grams) – Sweet and tender, they add bright pops of flavor and color.
• Fresh mint leaves (¼ cup, chopped) – Adds a fresh, herbal note that lifts the dish.
• Prosciutto slices (6-8 slices) – For crisping up and layering a savory crunch.
• Vegetable or chicken stock (4 cups / 1 liter), warmed – The liquid that cooks the rice, bringing depth and creaminess.
• Dry white wine (½ cup / 120 ml) – Adds acidity and complexity; can be substituted with stock if preferred.
• Unsalted butter (3 tablespoons / 45 grams) – For richness and silkiness.
• Parmesan cheese (½ cup / 50 grams), finely grated – For that classic risotto cheesy finish.
• Shallot (1 small, finely chopped) – Adds subtle sweetness and aroma.
• Olive oil (1 tablespoon) – To sauté the shallots and crisp the prosciutto.
• Salt and freshly ground black pepper – To taste, seasoning throughout.

Tip: I usually reach for Colavita olive oil and Parmigiano-Reggiano for the best flavor punch. If you don’t have fresh mint, a teaspoon of dried mint can work in a pinch, but fresh is worth the extra effort. For a gluten-free twist, this recipe is naturally gluten-free, just double-check your stock labels.

Equipment Needed

• Large sauté pan or skillet: Wide and deep enough to stir the risotto comfortably. A heavy-bottomed pan works best to prevent burning.
• Wooden spoon or silicone spatula: For stirring without scratching your cookware.
• Measuring cups and spoons: To get those precise liquid and ingredient amounts.
• Small saucepan: To keep the stock warm—cold stock can slow down the cooking process.
• Fine grater: For fresh Parmesan cheese.
• Colander or sieve: To rinse peas if needed.

If you don’t have a dedicated risotto pan, a large nonstick skillet will do just fine. I’ve also found that a silicone spatula makes stirring easier on my wrist during the slow cooking. For those on a budget, even a sturdy stainless steel frying pan can work, just keep an eye on the heat to avoid scorching.

Preparation Method

1. Prepare your ingredients: Finely chop the shallot and mint leaves. Grate the Parmesan cheese and set aside. Warm your stock in a small saucepan over low heat so it’s hot but not boiling. This helps the rice cook evenly and absorb flavors better. (Approx. 5 minutes)
2. Crisp the prosciutto: Heat olive oil in your large sauté pan over medium heat. Lay out the prosciutto slices in a single layer. Cook for 2-3 minutes per side until crisp but not burnt. Remove and place on paper towels to drain. Don’t discard the oil leftover; it adds flavor to the risotto.
3. Sauté the shallots: In the same pan, add 1 tablespoon of butter to the prosciutto oil. Toss in the chopped shallots and cook on medium-low heat for 3-4 minutes until soft and translucent, stirring occasionally. Be careful not to brown them.
4. Toast the rice: Add the Arborio rice to the shallots. Stir continuously for 2 minutes to coat each grain with butter and oil. The rice should start to look translucent around the edges but still opaque in the center.
5. Deglaze with wine: Pour in the white wine, stirring constantly until it’s mostly absorbed. This adds acidity and depth that balances the creaminess.
6. Add stock gradually: Begin adding the warm stock one ladle (about ½ cup / 120 ml) at a time. Stir frequently, letting the rice absorb the liquid before adding more. This slow cooking releases the starches that make risotto creamy. Continue for about 18-20 minutes until the rice is tender but still has a slight bite (al dente). If you run out of stock before the rice is done, add hot water as needed.
7. Incorporate peas and mint: Stir in the frozen peas directly into the risotto about 5 minutes before it’s finished cooking. This allows them to warm through without losing their bright color. Then fold in the chopped fresh mint, saving a pinch for garnish.
8. Finish with butter and cheese: Remove the pan from heat and stir in the remaining 2 tablespoons of butter and grated Parmesan. Season with salt and pepper to taste. This step makes the risotto luxuriously creamy and flavorful.
9. Serve: Spoon the risotto onto plates or bowls, top with crispy prosciutto slices and a sprinkle of reserved mint. Enjoy immediately while warm.

Pro tip: If the risotto feels too thick, stir in a splash of warm stock or water to loosen it just before serving. The texture should be creamy but not soupy. Also, keep stirring—it’s the secret to that velvety finish!

Cooking Tips & Techniques for Perfect Risotto

Risotto can seem intimidating, but honestly, it’s all about patience and attention. Here are some tips I’ve picked up over time to get it just right:

• Keep your stock warm: Adding cold liquid cools down the cooking temperature and slows the starch release, making the risotto less creamy.
• Stir frequently but gently: You don’t need to stir nonstop, but regular movement helps release starch without breaking the grains.
• Don’t rush the liquid addition: Add stock gradually so the rice cooks evenly and absorbs flavors properly.
• Watch the texture closely: Risotto should be creamy and flow slowly off the spoon, not dry or clumpy.
• Season carefully: The Parmesan and prosciutto add saltiness, so taste before adding too much salt.

One time, I got impatient and dumped all the stock at once—ended up with a mushy mess that tasted bland. Learned my lesson the hard way! Also, crisping the prosciutto separately is a small step that elevates the texture tremendously, trust me on this one. It’s worth the tiny bit of extra cleanup.

Variations & Adaptations

This creamy pea and mint risotto is pretty adaptable, so feel free to customize it to your liking or dietary needs.

• Vegetarian version: Skip the prosciutto and add toasted pine nuts or crispy fried sage leaves for a crunchy, flavorful topping.
• Seasonal swap: In late summer, replace peas with fresh shelled peas or even edamame for a slightly different texture and sweetness.
• Dairy-free adaptation: Use a plant-based butter and omit the Parmesan or substitute with a nutritional yeast-based sprinkle for that cheese-like flavor.
• Herb variations: If mint isn’t your thing, try basil or tarragon for a different herbal note that still brightens the dish.
• Cooking method tweak: For a hands-off approach, you can finish the risotto in a hot oven after adding the stock, stirring occasionally, but stirring on the stove gives the best creaminess.

I once made this for a brunch gathering and swapped prosciutto for crispy pancetta — just as good, with a slightly smoky edge that everyone loved.

Serving & Storage Suggestions

This risotto is best served immediately, straight from the pan, while it’s warm and creamy. The crispy prosciutto on top adds a perfect textural contrast that softens if left sitting too long.

Pair it with a simple green salad dressed lightly with lemon vinaigrette or some roasted asparagus to keep the meal light but satisfying. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the mint and peas beautifully.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of warm stock or water and gently stir over low heat to bring back creaminess. Microwave reheating tends to dry it out, so stovetop warming is best.

Flavors tend to meld overnight, making the risotto taste even more harmonious the next day, but you’ll lose the crispness of the prosciutto, so add fresh crisps if you have any left.

Nutritional Information & Benefits

This creamy pea and mint risotto with crispy prosciutto offers a balanced mix of carbohydrates, protein, and fats. One serving (about 1 ½ cups / 350 grams) typically contains approximately:

Calories	450-500 kcal
Protein	18 grams
Carbohydrates	55 grams
Fat	15 grams
Fiber	5 grams

Peas provide a good source of plant-based protein, fiber, and vitamins like A and C, supporting immune health. Fresh mint adds antioxidants and aids digestion. The prosciutto, while salty, contributes protein and iron.

For those watching carbs, this recipe is moderate but filling. It’s naturally gluten-free (as long as your stock is) and can be adapted for dairy-free diets. The creamy texture comes mainly from the starch in the Arborio rice and butter, so it’s a satisfying comfort food without heavy cream.

Conclusion

This creamy pea and mint risotto with crispy prosciutto is a recipe that feels like an effortless little celebration in your bowl. It’s simple enough to whip up on a busy night but special enough to impress friends or treat yourself. I love it because it balances freshness with indulgence—bright mint and sweet peas against that rich, cheesy risotto and salty, crunchy prosciutto.

Feel free to make it yours by adjusting herbs, swapping toppings, or playing with textures. And if you find yourself making it more than once a week like I did during a certain obsession phase, you’re definitely onto something good.

Let me know how your version turns out or if you have any twists to share—I’m always curious about new takes on this cozy classic.

Frequently Asked Questions (FAQs)

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas add a slightly sweeter, more delicate flavor. Just blanch them briefly before adding to the risotto to keep their bright color and texture.

Is it okay to use chicken stock instead of vegetable stock?

Yes, chicken stock works well and adds extra depth. Just keep in mind it may make the dish a bit richer.

How do I store leftover risotto?

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of stock or water to restore creaminess.

Can I make this risotto vegan?

Yes! Use plant-based butter and omit the Parmesan or replace it with nutritional yeast. Skip the prosciutto or substitute with crispy smoked tofu or mushrooms.

What’s the best way to crisp prosciutto?

Cook slices in a hot pan with a little olive oil over medium heat for 2-3 minutes per side until crisp but not burnt. Drain on paper towels to remove excess oil.

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