# Components:
→ 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, 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
# Directions:
01 - Place the vegetable broth in a saucepan and hold over low heat so it remains hot but not boiling 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, stirring, until softened and fragrant, about 2–3 minutes.
03 - Add the Arborio rice to the pan and stir to coat each grain with oil; continue toasting for about 2 minutes until the edges of the grains look translucent.
04 - Pour in the white wine and stir constantly until the liquid is almost entirely absorbed.
05 - Add the hot broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next to develop a creamy texture.
06 - About 15 minutes into cooking, stir in the peas and continue adding broth and stirring until the rice is creamy and al dente, approximately 20–25 minutes total from the first broth addition.
07 - Remove the pan from the heat and immediately stir in the butter, grated Parmesan, chopped mint and lemon zest; taste and adjust seasoning with salt and pepper.
08 - Divide among plates and garnish with additional Parmesan and mint if desired; serve immediately to preserve creaminess.
