Green Pea and Mint Risotto with Lemon Zest

This risotto combines fresh green peas with mint and tangy lemon zest for a refreshing twist on classic comfort food.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup green peas, fresh or frozen
• 1 shallot, finely chopped
• 2 tablespoons olive oil
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh mint leaves, chopped
• 1 lemon, zest only
• to taste salt and pepper

Instructions

1. Heat the vegetable broth in a saucepan over low heat, keeping it warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped shallot and sauté until translucent.
3. Add the Arborio rice to the skillet and cook for about 2 minutes, stirring continuously until the rice is lightly toasted.
4. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding more.
5. Continue to cook and stir for about 18 minutes, or until the rice is tender and creamy.
6. Stir in the green peas and cook for an additional 3-5 minutes until they are heated through.
7. Remove the risotto from the heat and stir in the grated Parmesan cheese and chopped mint leaves.
8. Season with salt and pepper to taste, and garnish with lemon zest before serving.

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