Creamy Arborio rice with fresh peas, mint, lemon zest and Parmesan—finished with butter for silky texture.
# What You'll Need:
→ Produce
01 - 1 1/2 cups spring peas (fresh or frozen)
02 - 1 medium shallot, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh mint, 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 (optional; substitute with additional broth)
09 - 2 tablespoons olive oil
→ Dairy
10 - 3 tablespoons unsalted butter
11 - 3/4 cup aged Parmesan, finely grated
→ Seasonings
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Place 4 cups low-sodium vegetable broth in a saucepan and heat over low until just simmering; maintain warm on the lowest burner throughout preparation.
02 - In a large heavy-bottomed skillet or Dutch oven, heat 2 tablespoons olive oil over medium. Add the finely chopped shallot and minced garlic and cook, stirring, until soft and fragrant, about 2–3 minutes.
03 - Add 1 1/2 cups Arborio rice to the pan and stir to coat each grain with oil. Cook, stirring frequently, until the edges of the grains become translucent and the rice gives off a nutty aroma, about 2 minutes.
04 - Pour in 1 cup dry white wine and stir constantly until the liquid is fully absorbed by the rice.
05 - Begin adding the warm broth one ladleful (about 1/2 cup) at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Maintain a gentle simmer and steady stirring to coax starch from the rice.
06 - After approximately 15 minutes of cooking, stir in 1 1/2 cups spring peas. Continue adding broth and stirring until the rice is creamy and al dente, about 20–25 minutes total cooking time.
07 - Remove the pan from heat and vigorously stir in 3 tablespoons unsalted butter, 3/4 cup finely grated aged Parmesan, 2 tablespoons chopped fresh mint, and the lemon zest. Adjust seasoning with salt and pepper to taste.
08 - Divide immediately among warmed bowls and garnish with additional Parmesan and mint if desired. Serve hot.
