Creamy Arborio rice studded with spring peas, mint, Parmesan, butter and lemon zest for bright seasonal flavor.
# What You'll Need:
→ 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
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
# Method Steps:
01 - In a saucepan, heat the vegetable broth over low heat and keep warm.
02 - In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Add shallot and garlic, sauté until soft and fragrant, about 2-3 minutes.
03 - Add Arborio rice and stir to coat each grain with oil. Toast for 2 minutes, stirring frequently.
04 - Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
05 - Add the warm broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
06 - After about 15 minutes, stir in the peas. Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes total.
07 - Remove from heat and stir in butter, Parmesan, mint, and lemon zest. Season with salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan and mint if desired.
