Green Pea and Mint Risotto

Ingredients

• 1.5 cups Arborio rice
• 5 cups Vegetable broth
• 1.5 cups Frozen or fresh sweet peas
• 0.25 cup Fresh mint leaves, finely chopped
• 1 large Shallot, finely minced
• 0.5 cup Dry white wine (like Pinot Grigio)
• 3 tablespoons Unsalted butter
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Olive oil
• 1 teaspoon Lemon zest(optional)

Instructions

1. 1

   In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm throughout the cooking process.

2. 2

   Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed pan over medium heat.

3. 3

   Add the minced shallot and sauté for 2-3 minutes until translucent and soft but not browned.

4. 4

   Add the Arborio rice to the pan and toast for 2 minutes, stirring constantly until the edges of the grains are translucent.

5. 5

   Pour in the white wine and stir until the liquid is fully absorbed by the rice.

6. 6

   Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.

7. 7

   When the rice is nearly tender (about 18 minutes), stir in the peas and the remaining broth, cooking until the rice is al dente.

8. 8

   Remove from heat and vigorously stir in the remaining butter, Parmesan cheese, chopped mint, and lemon zest before serving.