Bright, creamy risotto of spring peas, mint, lemon zest and aged Parmesan - silky, herb-forward comfort.
# What You’ll Need:
→ Produce
01 - 1 1/2 cups fresh or frozen spring peas
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, kept warm
08 - 1 cup dry white wine
09 - 2 tablespoons olive oil
→ Dairy
10 - 3 tablespoons unsalted butter
11 - 3/4 cup finely grated aged Parmesan cheese
→ Seasonings
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Place the vegetable broth in a saucepan and maintain it at a gentle simmer over low heat so it stays hot while you cook.
02 - Warm the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat; add the chopped shallot and minced garlic and cook, stirring, until translucent and fragrant, about 2–3 minutes.
03 - Add the Arborio rice to the pan and stir to coat each grain in oil; toast, stirring frequently, for about 2 minutes until edges look translucent.
04 - Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed by the rice.
05 - Ladle the hot broth into the rice one cup at a time (or one ladleful), stirring constantly and allowing each addition to be absorbed before adding the next; maintain a gentle simmer.
06 - After about 15 minutes of gradually adding broth, stir in the peas; continue adding broth and stirring until the rice is creamy and tender but still slightly al dente, approximately 5–10 more minutes (20–25 minutes total cooking time for the rice).
07 - Remove the pan from the heat and vigorously stir in the butter, grated Parmesan, chopped mint and lemon zest until glossy; season to taste with salt and pepper.
08 - Serve immediately in warm bowls, garnished with additional Parmesan and mint if desired to taste.
