Pea and Mint Risotto

This risotto features the fresh taste of peas and mint, creating a creamy and fragrant dish perfect for spring.

Ingredients

• 1 1/2 cups arborio rice
• 4 cups vegetable stock
• 1 cup frozen peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
2. Add the arborio rice to the skillet, stirring frequently, and cook for 2 minutes until the rice is slightly toasted.
3. Pour in the white wine, stirring constantly until it is absorbed by the rice.
4. Begin adding the vegetable stock 1 cup at a time, stirring frequently, and allowing each addition to be absorbed before adding the next. Continue this process for about 15 minutes until the rice is creamy and al dente.
5. Stir in the frozen peas and continue cooking for an additional 3 minutes until the peas are heated through.
6. Remove the skillet from the heat and stir in the Parmesan cheese and chopped mint. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with additional mint leaves if desired.

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