A refreshing spring-inspired dish using sweet peas and a touch of fresh mint.
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In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm throughout the cooking process.
Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed pan over medium heat.
Add the minced shallot and sauté for 2-3 minutes until translucent and soft but not browned.
Add the Arborio rice to the pan and toast for 2 minutes, stirring constantly until the edges of the grains are translucent.
Pour in the white wine and stir until the liquid is fully absorbed by the rice.
Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
When the rice is nearly tender (about 18 minutes), stir in the peas and the remaining broth, cooking until the rice is al dente.
Remove from heat and vigorously stir in the remaining butter, Parmesan cheese, chopped mint, and lemon zest before serving.
