Creamy risotto highlighting spring peas, fresh mint, and Parmesan for a flavorful, elegant main course.
# What you need:
→ Vegetables
01 - 1 cup fresh or frozen green peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Rice
04 - 1.5 cups Arborio rice
→ Liquids
05 - 4 cups vegetable stock, kept warm
06 - 0.5 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs & Seasonings
09 - 0.25 cup fresh mint leaves, finely chopped
10 - 2 tablespoons fresh flat-leaf parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon
# How to Make It:
01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute more.
02 - Add Arborio rice to the saucepan and cook, stirring constantly, until grains are lightly toasted and coated with butter, about 2 minutes.
03 - Pour in dry white wine and cook, stirring frequently, until mostly absorbed.
04 - Begin adding warm vegetable stock one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next portion. Continue this process for 18 to 20 minutes until rice is creamy and al dente.
05 - Stir in green peas during the final 5 minutes of cooking to maintain their bright color and tender texture.
06 - Remove from heat and stir in remaining 1 tablespoon butter, Parmesan cheese, mint, parsley, lemon zest, salt, and pepper. Mix thoroughly until creamy and well combined.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan and fresh mint leaves.
