Velvety Arborio rice with peas, mint, lemon zest and Parmesan for a bright spring main in 45 minutes.
# Ingredient List:
→ 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
# Directions:
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 shallot and garlic, and sauté until softened and fragrant, about 2 to 3 minutes.
03 - Add Arborio rice to the skillet and stir to coat each grain with oil; continue toasting while stirring for about 2 minutes until the edges become translucent.
04 - Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed and the rice has taken on a glossy appearance.
05 - Ladle in a small amount of warm broth and stir briskly; continue adding broth one ladleful at a time, stirring and allowing each addition to be absorbed before adding the next.
06 - After about 15 minutes of incremental broth addition, stir 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 and vigorously stir in the butter and grated Parmesan until emulsified; fold in the chopped mint and lemon zest, then season with salt and pepper to taste.
08 - Portion onto warm plates and serve right away, garnishing with additional grated Parmesan and mint if desired.
