Creamy risotto with sweet spring peas, fresh mint, and Parmesan cheese, perfect for a satisfying meal.
# What you need:
→ 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 1/2 cups Arborio rice
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup heavy cream, optional
→ Liquids
10 - 4 cups vegetable broth, kept warm
11 - 1/2 cup dry white wine
→ Pantry
12 - 2 tablespoons extra-virgin olive oil
13 - Salt and freshly ground black pepper to taste
# How to make it:
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 while 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 ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for approximately 18–20 minutes until the rice achieves a creamy texture and reaches al dente consistency.
07 - When approximately 5 minutes of cooking time 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 - Allow the risotto to rest for 2 minutes, then serve immediately. Garnish with additional fresh mint and Parmesan cheese if desired.
