Creamy risotto with fresh peas, fragrant mint, and Parmesan, ideal for seasonal dinner occasions.
# What You Need:
→ Vegetables
01 - 1 cup fresh or frozen green peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Rice
04 - 1.5 cups Arborio rice
→ Liquids
05 - 4 cups vegetable stock, kept warm
06 - 0.5 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs & Seasonings
09 - 0.25 cup fresh mint leaves, finely chopped
10 - 2 tablespoons fresh flat-leaf parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon
# How To Make It:
01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in the minced garlic and cook for 1 minute more.
02 - Add the Arborio rice and cook, stirring constantly, until the grains are lightly toasted and evenly coated in butter, about 2 minutes.
03 - Pour in the dry white wine and cook, stirring frequently, until the liquid is mostly absorbed.
04 - Begin adding the warm vegetable stock, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, approximately 18 to 20 minutes total.
05 - Stir in the fresh or frozen peas during the final 5 minutes of cooking to preserve their bright color and tender texture.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, grated Parmesan, chopped mint, parsley, lemon zest, salt, and freshly ground black pepper. Mix thoroughly until the consistency is creamy and well combined.
07 - Taste and adjust seasoning as needed. Transfer to serving bowls immediately and garnish with additional Parmesan cheese and fresh mint leaves.
