Spring Pea and Mint Risotto

Enjoy the vibrant flavors of spring with this creamy risotto featuring fresh peas and fragrant mint.

Ingredients

• 1 1/2 cups arborio rice
• 4 cups vegetable broth
• 1 cup fresh peas
• 1 cup grated parmesan cheese
• 1/4 cup fresh mint, chopped
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• to taste salt and pepper

Instructions

1. In a 6-quart saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the arborio rice, cooking until the edges are transparent, about 2-3 minutes.
4. Gradually add the vegetable broth, 1 cup at a time, stirring frequently until each cup is absorbed before adding the next.
5. Once the rice is creamy and tender, about 18-20 minutes, stir in the peas and cook for 2-3 minutes more.
6. Remove the saucepan from heat and fold in the butter, grated parmesan, and chopped mint until well combined.
7. Season with salt and pepper to taste. Let the risotto rest for a minute before serving.

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