Pea and Mint Risotto

This Pea and Mint Risotto is a light, creamy, and flavorful dish that beautifully balances
the sweetness of peas with the freshness of mint. Made with Arborio rice, Parmesan
cheese, and a touch of lemon, this risotto is a perfect meal for spring and summer. It can
be enjoyed as a vegetarian main course or served as a side dish alongside grilled chicken
or fish.

Instructions

Sauté the Aromatics:

1. In a large pan, heat olive oil and butter over medium heat.
2. Add the chopped onion and sauté until softened (about 3-4 minutes).
3. Stir in the garlic and cook for another minute until fragrant.

Toast the Rice:

1. Add the Arborio rice to the pan and stir for 1-2 minutes until the rice turns slightly
   translucent.
2. Pour in the white wine and let it simmer until mostly absorbed.

Cook the Risotto:

1. Start adding the warm broth one ladle at a time, stirring frequently.
2. Allow each addition of broth to be almost fully absorbed before adding more.
   Continue this process for about 20 minutes, or until the rice is tender and creamy.

Add Peas and Finish:

1. Stir in the peas during the last 5 minutes of cooking.
2. Once the risotto is fully cooked, add the Parmesan cheese, lemon zest, and heavy
   cream (if using).
3. Season with salt and black pepper to taste.

Garnish and Serve:

1. Remove from heat and stir in the fresh mint.
2. Serve immediately, garnished with extra Parmesan cheese and a squeeze of
   lemon juice.

FAQs:

Can I use frozen peas?
Yes! Frozen peas work perfectly—just add them directly to the risotto during the last 5
minutes of cooking.
Can I make this risotto dairy-free?
Yes! Substitute the butter with extra olive oil and use a dairy-free cheese alternative or
omit the Parmesan.
What can I serve with Pea and Mint Risotto?
This risotto pairs well with grilled salmon, roasted chicken, or a simple side salad for a
complete meal.