Jamie Oliver Pea And Mint Risotto

There’s something so quietly brilliant about a bowl of risotto, isn’t there? This Jamie Oliver Pea And Mint Risotto, though—this one’s different. It’s not loud. It doesn’t show off. But the first bite? It hits with this creamy, sweet, almost grassy hum from the peas, then a sudden high note from the mint. I made it on a Tuesday. One of those nothing-special kind of nights. Ended up licking the spoon.

(inspired by Jamie Oliver)

Ingredients Needed

• 1 tablespoon of extra-virgin olive oil
• 1 garlic clove, big and bossy, sliced in half
• 1 shallot, finely minced—you want it melting, not shouting
• 1 1/2 cups arborio rice (don’t rinse it—let it be)
• About 4 1/2 cups chicken stock, hot and just shy of boiling
• Salt and white pepper (yes, white, it’s gentler—trust me)
• One 16-ounce bag frozen baby peas, defrosted
• A generous 1/2 cup of Parmesan, grated (don’t skimp)
• A full, leafy cup of mint, shredded like confetti

How To Make Jamie Oliver Pea And Mint Risotto

1. Start simple. Oil in a pot, medium-low heat. Drop in the garlic and shallot. Lid on. Let it sweat and sigh for about three minutes—don’t rush this. It should smell faintly sweet, like the start of something good.
2. Now rice. In it goes, and stir—slow, almost lazy circles. Give it a couple of minutes until it looks like wet glass. This is your moment to breathe. Cooking doesn’t always need urgency.
3. Pour in your first ladle of stock. Listen to that soft hiss? That’s where the magic starts. Keep stirring. When it looks like the rice has drunk every last drop, give it more. Ladle by ladle. Stir. Sip wine if you’ve got it. Repeat.
4. Seventeen minutes, give or take. You’ll feel it more than time it. The rice turns tender but still firm, like a pillow with a core. The liquid becomes creamy, almost silky—not watery, not dry. Somewhere in between.
5. Pull out the garlic. It’s done its job. Season gently. Stir in the peas—bright, little bursts of sweetness—and warm them through. Then the Parmesan. Then the mint. It’s going to smell green, but also kind of nostalgic. Serve it hot, while it still sighs steam.

Why I Love This Recipe

I wasn’t planning to love it. It was supposed to be filler—a side, a way to use up peas. But then something happened. My partner stopped mid-bite and just said, “Whoa.” We ate in silence after that. Not because it was fancy. Because it felt good. Familiar. Almost like eating memory.

Recipe Tips

• Fresh mint is non-negotiable. Dried won’t cut it.
• Keep your stock warm or the rice gets cranky.
• Don’t walk away. Risotto needs you. Wants you, actually.
• Try lemon zest if you like your food to wink at you.
• Swap in veg stock if you’re cooking meat-free—just use a good one.

How To Store This Jamie Oliver Pea And Mint Risotto

• At Room Temperature: Look, don’t let it sit out too long. Two hours, max. It’s rice—it can turn on you.
• In the Fridge: Scoop it into a container. Lid tight. It’ll keep for three days. Reheats okay, but never quite the same.
• In the Freezer: Cool it down fully, then portion it out. Seal it well. It’ll hang in the freezer for about three months. Good for emergency dinners or sad days.
• Reheating: Microwave works, just add a splash of water and stir halfway. Or do it slowly on the stove with a little more stock. Add cheese if you’re smart.

Let’s Answer a Few Questions!

Can I use fresh peas instead of frozen?
Yep. Actually, if you’ve got them, do. Just blanch ’em first so they don’t taste like lawn.

Is it gluten-free?
Sure—just check your broth. Some hide sneaky stuff.

What kind of rice can I use?
Arborio is classic, but if you’ve got carnaroli lying around, it’s even creamier.

Can I add protein?
Absolutely. Shredded roast chicken. Grilled prawns. Whatever makes it dinner.

Is it just a side dish?
Could be. Could also be the whole show. Depends who you’re feeding.

Nutrition Facts (per serving)

• Calories: 350
• Carbs: 55g
• Protein: 12g
• Fat: 8g
• Sugar: 3g
• Fibre: 5g
• Sodium: 600mg

Try More Recipes:

• Jamie Oliver Turkey Risotto
• Jamie Oliver Beetroot Risotto
• Jamie Oliver Chorizo Risotto