Creamy Arborio rice with spring peas, mint, lemon zest and aged Parmesan — bright, seasonal main in 45 minutes.
# What You'll Need:
→ Produce
01 - 1 1/2 cups spring peas (fresh or frozen)
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 more to taste
13 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step:
01 - Place the vegetable broth in a saucepan and keep it at a gentle simmer over low heat so it stays warm throughout the cooking process.
02 - Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the finely chopped shallot and minced garlic and sauté until soft and translucent, about 2 to 3 minutes; avoid browning.
03 - Add the Arborio rice to the pan and stir to coat each grain with oil. Toast for approximately 2 minutes, stirring frequently so the edges become translucent.
04 - Pour in the dry white wine and cook, stirring constantly, until the liquid is fully absorbed by the rice.
05 - Ladle warm broth into the rice one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Maintain a gentle simmer and consistent stirring to release the rice's starches.
06 - After about 15 minutes of gradual additions, stir in the spring peas. Continue adding broth and stirring until the rice is creamy and al dente, roughly 20 to 25 minutes total from the start of adding broth.
07 - Remove the pan from the heat and immediately stir in the unsalted butter, grated Parmesan, chopped mint, and lemon zest. Adjust seasoning with salt and freshly ground black pepper to taste; the texture should be creamy and slightly loose.
08 - Portion the risotto into warmed bowls, garnish with extra Parmesan and mint if desired, and serve immediately to preserve creaminess.
