Minted Pea Risotto

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

Vegetable broth

4 cups, warmed

Frozen peas

1 cup

Fresh mint leaves

1/2 cup, chopped (plus extra for garnish)

Parmesan cheese

1/2 cup, grated

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pan, heat the olive oil over medium heat.
2. Add the finely chopped onion and minced garlic to the pan. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil. Cook for an additional 2 minutes, stirring constantly to toast the rice lightly.
4. Gradually add the warmed vegetable broth, about 1/2 cup at a time, stirring continuously. Allow the liquid to be absorbed before adding more broth. This process should take about 20 minutes, resulting in a creamy and al dente texture.
5. Once the rice is nearly cooked, stir in the frozen peas and let them heat through for an additional 2 minutes.
6. Remove the risotto from heat and gently fold in the chopped mint leaves and grated Parmesan cheese until creamy and well combined.
7. Season generously with salt and black pepper to taste.
8. Serve the minted pea risotto hot, garnished with additional mint leaves for a fresh touch.