Spring Pea and Mint Risotto

Spring Pea and Mint Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh or frozen peas
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons fresh mint leaves, chopped
• Salt and pepper, to taste
• Lemon zest (optional, for garnish)

Instructions:

1. Prepare the Vegetable Broth: In a saucepan, heat the vegetable broth over low heat until warm. Keep it simmering while you prepare the risotto.

2. Sauté the Onion and Garlic: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Stir well to coat the rice with the oil. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

4. Deglaze with Wine (Optional): Pour in the white wine and stir until it's mostly absorbed by the rice.

5. Add the Broth: Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is tender and creamy, but still slightly firm to the bite, about 18-20 minutes.

6. Stir in Peas and Mint: About halfway through cooking the rice, stir in the fresh or frozen peas. Continue cooking until the rice is fully cooked and the peas are tender. Stir in the chopped fresh mint leaves during the last minute of cooking.

7. Finish the Risotto: Once the rice is cooked to your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.

8. Serve: Divide the risotto among serving plates. Garnish with additional grated Parmesan cheese and lemon zest, if desired. Serve immediately, while hot.

Tips:

• For a vegan version, you can substitute vegetable broth for chicken broth and omit the Parmesan cheese, or use a vegan Parmesan alternative.
• Feel free to add additional spring vegetables such as asparagus or leeks for extra flavor and texture.
• Serve the risotto as a main dish with a side salad or crusty bread, or as a side dish alongside grilled chicken or fish.