Mint and Pea Risotto

Ingredients 

• 1 medium onion, finely chopped

• 2 tablespoons butter

• 1 ½ cups uncooked Arborio rice

• 4 sprigs fresh mint

• 4 ½ cups reduced-sodium chicken broth

• ⅓ cup white wine

• ⅓ cup frozen peas, thawed

• ½ cup Parmesan cheese, grated

Directions

1. In a small saucepan, heat the chicken broth over low heat and keep warm.

2. In a large nonstick pot, melt the butter over medium heat. Add the chopped onion and sauté for 2–3 minutes, or until tender.

3. Add the Arborio rice and stir for 2–3 minutes until the rice is lightly toasted. Pour in the white wine and stir until the liquid is fully absorbed.

4. Add the warmed broth one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding more broth. Repeat this process for about 20 minutes, until the risotto is creamy and the rice is almost tender.

5. Meanwhile, in a blender, blend the thawed peas with a small splash of water until smooth.

6. Stir the pureed peas and sprigs of mint into the risotto. Cook for 1–2 minutes until heated through.

7. Remove the mint sprigs. Stir in the grated Parmesan cheese until fully combined.

8. Serve immediately, garnished with pea shoots or steamed asparagus for added texture and freshness.