Creamy risotto with spring peas, mint, Parmesan, and a hint of lemon zest for bright flavor.
# What You’ll Use:
→ 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
# How-To:
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 or saucepan, 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 while stirring until mostly absorbed.
06 - Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is creamy and al dente, approximately 18-20 minutes.
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 tablespoon of 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 additional mint and Parmesan if desired.
