Creamy risotto of spring peas, mint, lemon zest and Parmesan, ready in 45 minutes for a bright spring main.
# What You’ll Need:
→ Produce
01 - 1 1/2 cups spring peas (fresh or frozen)
02 - 1 medium shallot, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh mint leaves, finely chopped
05 - Zest of 1 lemon
→ Rice
06 - 1 1/2 cups Arborio rice
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1 cup dry white wine
09 - 2 tablespoons olive oil
→ Dairy
10 - 3 tablespoons unsalted butter
11 - 3/4 cup aged Parmesan cheese, finely grated
→ Seasonings
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Transfer the vegetable broth to a saucepan and keep it at a low simmer over low heat so it remains warm throughout cooking.
02 - Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the shallot and garlic and cook, stirring, until softened and fragrant, 2 to 3 minutes.
03 - Add the Arborio rice to the pan, stirring to coat each grain with oil; toast, stirring frequently, for about 2 minutes.
04 - Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed.
05 - Add the warm broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next; continue this process to build a creamy texture.
06 - After approximately 15 minutes of adding broth, stir in the peas. Continue adding broth and stirring until the rice is creamy and al dente, about 20 to 25 minutes total cooking time.
07 - Remove the pan from the heat and vigorously stir in the butter, grated Parmesan, chopped mint and lemon zest until glossy and well combined. Adjust seasoning with salt and pepper to taste.
08 - Portion the risotto immediately and garnish with additional Parmesan and mint as desired; serve hot.
