A creamy, vibrant risotto with spring peas, fresh mint, and Parmesan for a flavorful main course.
# Components:
→ Produce
01 - 1 cup fresh or frozen spring peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh mint leaves, finely chopped
05 - Zest of 1 lemon, optional
→ Grains
06 - 1.5 cups Arborio rice
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup grated Parmesan cheese
09 - 0.25 cup heavy cream, optional
→ Liquids
10 - 4 cups vegetable broth, kept warm
11 - 0.5 cup dry white wine
→ Pantry
12 - 2 tablespoons extra-virgin olive oil
13 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a medium saucepan, warm the vegetable broth over low heat and maintain a gentle simmer throughout the cooking process.
02 - In a large, heavy-bottomed skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are well coated and slightly translucent at the edges.
05 - Pour in the dry white wine and cook, stirring, until mostly absorbed.
06 - Begin adding the warm broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18-20 minutes until the rice is creamy and al dente.
07 - When approximately 5 minutes of cooking remain, stir in the spring peas.
08 - Once the rice is cooked and creamy, remove from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, heavy cream if using, chopped mint, and lemon zest. Season with salt and pepper to taste.
09 - Let the risotto rest for 2 minutes, then serve immediately, garnished with extra mint and Parmesan if desired.
