Creamy Arborio risotto with sweet spring peas, mint, lemon zest and Parmesan—bright, comforting spring main.
# Ingredient List:
→ 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 aged Parmesan cheese, finely grated
→ Seasonings
12 - 1/2 teaspoon kosher salt, plus additional 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 for the duration of cooking.
02 - Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat; add the shallot and garlic and sauté 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; toast for about 2 minutes, stirring frequently to prevent color.
04 - Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
05 - Begin adding the warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next; maintain a gentle simmer.
06 - After approximately 15 minutes of gradual additions, stir in the peas and continue adding broth and stirring until the rice is creamy and al dente, about 5 to 10 minutes more (20–25 minutes total cooking time).
07 - Remove the pan from the heat and stir in the butter, grated Parmesan, chopped mint, and lemon zest until glossy and combined; adjust seasoning with salt and pepper to taste.
08 - Portion immediately into warmed bowls and garnish with additional Parmesan and mint if desired; serve without delay while creamy.
