Creamy risotto brightened with spring peas, mint, lemon zest and aged Parmesan, finished with butter.
# Ingredient List:
→ Produce
01 - 1 1/2 cups spring peas (fresh or frozen)
02 - 1 medium shallot, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh mint, finely chopped
05 - Zest of 1 lemon
→ Rice
06 - 1 1/2 cups Arborio rice
→ Liquids
07 - 4 cups low-sodium vegetable broth, warmed
08 - 1 cup dry white wine
09 - 2 tablespoons extra-virgin olive oil
→ Dairy
10 - 3 tablespoons unsalted butter
11 - 3/4 cup aged Parmesan, finely grated
→ 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 keep it warm over low heat; maintain at a gentle simmer so additions do not cool the cooking surface.
02 - Heat 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 softened and aromatic, about 2 to 3 minutes.
03 - Add the Arborio rice to the pan and stir to coat each grain with oil; cook, stirring frequently, until the edges of the grains become translucent, about 2 minutes.
04 - Pour in the dry white wine and stir constantly until the liquid is absorbed and the rice begins to glisten.
05 - Ladle in a small amount of warm broth at a time, stirring continuously and allowing each addition to be absorbed before adding the next; maintain a gentle simmer throughout.
06 - After approximately 15 minutes of gradual addition and stirring, stir in the peas and continue adding broth and stirring until the rice is creamy and al dente, about 20 to 25 minutes total cooking time.
07 - Remove the pan from the heat and vigorously stir in the butter, grated Parmesan, chopped mint, and lemon zest until emulsified and silky; season to taste with salt and pepper.
08 - Portion the risotto into warmed bowls and serve at once, garnished with additional grated Parmesan and mint if desired.
