Creamy Pea & Mint Orzo Risotto (Ready in 30 Min)
on Apr 04, 2024, Updated Mar 18, 2026
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Spring has officially entered the chat, so let’s welcome this Creamy Pea & Mint Orzo Risotto! Blanched peas are blended with fresh mint and finished off with lemon zest and fresh lemon juice.
What’s so special about this recipe is that it is made with orzo as the base, instead of arborio rice, called orzotto! This is a spring dinner or an easy weeknight side that comes together in just about 30 minutes.
If you’re looking for more orzo recipes, be sure to check out our Cacio e Pepe Orzo and White Cheddar Orzo with Crispy Sage and Mushrooms.
Why You’ll Love This Recipe
- Tastes like spring in a bowl
- Comes together in under 30 minutes because we are using orzo instead of arborio rice
- Has fewer than 10 ingredients
- Easy to scale servings and prep ahead
- Simple swaps to make this dairy-free and vegan
- Can add any protein, such as shrimp, scallops, or chicken
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Orzo pasta: We are using short-grain orzo for this recipe! You can most definitely substitute with short-grain rice or arborio rice, too. Orzo cooks faster than arborio rice and still gives you that creamy, starchy texture from a risotto.
- Green peas: We think peas do not get the love they deserve! When it’s in season, the flavor of fresh peas is unmatched. It is creamy, but also crunchy. You can most definitely use frozen peas here, though.
- Mint: The mint really brings this all together. The mint is being blended within the pea puree, but also topped with. It brings a lightness and brightness to this orzotto.
- Shallot and garlic: The aromatics for this recipe. You can use onions as well, but we personally love the subtle flavor from shallot and garlic in this!
- Vegetable broth: But you can also use chicken broth or water.
- Lemon: Another brightening element to this recipe, lemon zest and juice are tossed off the heat before serving.
- Goat cheese: Tossed inside the risotto and on top. Use any creamy, crumbly cheese!
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Don’t overcook your peas: When blanching your peas, you want them to blanch and turn a vibrant green with a little softness and bite. If you overcook them, they will wilt and lose their bright green color.
- Add liquid in batches: Just like traditional risotto, add your liquid in batches to build the creamy starch for the orzo.
- Orzo Substitute: You can use short-grain rice or arborio rice, but note that the timing will differ.
- Make This Vegan and Dairy-Free: Swap the cheese for vegan cream cheese or dairy-free cheese, or you can skip the cheese entirely.
- Prep: You can prepare this ahead of time and reheat it on the stovetop.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium-low heat, adjusting with a splash of water as needed to loosen up.
How to Make Pea and Mint Orzo Risotto
Step 1: Blanch your peas and make your pea puree with the blanching liquid, mint leaves, and blanched peas.
Step 2: Create your risotto base with olive oil, garlic, and shallots, transferring in the orzo next.
Step 3: Add the pea liquid in batches, adjusting with more water or broth as needed, until the orzo is cooked through.
Step 4: Turn off the heat, add in reserved peas, goat cheese, lemon zest, and juice. Toss to combine and serve!
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this pea and mint orzo risotto? We have you covered!
Pea and Mint Orzo Risotto FAQs
Yes, you can! Orzo cooks faster and requires less stirring. The orzo still releases enough starch, like arborio rice, to create the velvety smooth texture of risotto. By using the technique of adding and stirring liquid slowly, you achieve the same finish as risotto.
No, you do not need white wine to make risotto. The lemon zest and juice in this recipe give the acidity properly instead of the white wine. You can add white wine if you prefer, though.
You can find a more classic risotto with wine in our Mushroom Risotto.
Yes, you can use frozen peas for this risotto. Blanch them the same way you would fresh peas, and blend them the same.
You can serve your pea risotto with shrimp, chicken or seared scallops, to name a few.
More Pasta Recipes
If you do make this Pea and Mint Orzo Risotto recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Creamy Pea & Mint Orzo Risotto (Ready in 30 Min)
Equipment
Ingredients
- 16 ounces green peas, fresh or frozen
- Kosher salt
- 1/2 cup packed fresh mint leaves, plus more for serving
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 2 large garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 cup dry orzo
- 2 cups vegetable broth, chicken broth, or water
- 1/2 cup goat cheese, crumbled, plus more for serving
- Zest and juice of 1 small lemon
Instructions
- Place your peas in a medium pot, large saucepan, or Dutch oven with 1 cup of water and a big pinch of kosher salt. Bring this to a boil, then to a gentle simmer, until your peas turn a vibrant green, and soften a tad. I do prefer a little bite to the peas, so I won’t wait too long, about 6 minutes.
- Drain out 1/2 cup of peas using a slotted spoon or spider tool to a bowl, and set aside. Transfer the rest of the peas, with the pea water to a blender. You don’t need to add salt here since the water is already salty enough. Keep your pot on the stovetop.
- Add in your mint leaves and blend until completely smooth. Your mixture should be a vibrant green and a thin consistency.
- On medium heat, add your olive oil to the pot, and warm until shimmering. Add your garlic, shallots, salt, and pepper, and cook for 1 to 2 minutes until softened just a tad and fragrant, you don’t want any color on these.
- Add in orzo, continuing to stir. Add in your green pea liquid, 1/2 cup at a time, stirring frequently, until all the liquid is absorbed. Repeat this in batches until there is no more pea water.
- Add 2 more cups of water or broth now, ½ cup at a time. Adjust with more water or broth as needed, until your orzo is cooked through, and creamy. Season with salt and pepper.
- Turn off the heat, and add in your reserved peas, crumbled goat cheese, lemon zest, and lemon juice. Give this all one big toss until your cheese is melted.
- Serve, and top with more crumbled cheese, mint, and black pepper. Finish with a squeeze of lemon juice.
Video
Notes
- Orzo Substitute: You can use short-grain rice or arborio rice, but note that the timing will differ.
- Make This Vegan and Dairy-Free: Swap the cheese for vegan cream cheese or dairy-free cheese, or you can skip the cheese entirely.
- Prep: You can prepare this ahead of time and reheat it on the stovetop.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium-low heat, adjusting with a splash of water as needed to loosen up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect for Spring, I hope you love this recipe! So creamy and green!