Creamy Arborio rice with spring peas, mint, lemon zest and Parmesan, finished with butter for a bright seasonal main.
# 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
# Step-by-Step Guide:
01 - Place the vegetable broth in a saucepan and keep it warm over low heat; maintain a gentle simmer throughout cooking.
02 - Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped shallot and minced garlic and sauté until softened and fragrant, about 2 to 3 minutes.
03 - Add the Arborio rice to the skillet and stir to coat each grain with oil. Toast the rice, stirring frequently, for about 2 minutes until the edges become translucent.
04 - Pour in the white wine and stir constantly until the liquid is fully absorbed and the rice has taken on a glossy appearance.
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 about 15 minutes of gradual stirring and broth additions, fold in the peas. Continue adding broth and stirring until the rice is creamy and al dente, approximately 20 to 25 minutes total cooking time.
07 - Remove the pan from the heat. Stir in the butter, grated Parmesan, chopped mint and lemon zest until glossy and well combined. Season with salt and freshly ground black pepper to taste.
08 - Serve immediately in warmed bowls, garnished with additional grated Parmesan and a few mint leaves if desired.
