Creamy Arborio rice with peas, mint, lemon zest and Parmesan for a bright spring main in about 45 minutes.
# 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 additional to taste
13 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Place the vegetable broth in a saucepan and maintain over low heat so it stays 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 chopped shallot and minced garlic and cook, stirring often, until softened and fragrant, about 2 to 3 minutes.
03 - Add the Arborio rice to the pan and stir to coat each grain with oil; continue cooking and stirring 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 completely absorbed by the rice.
05 - Ladle in one scoop of warm broth at a time, stirring frequently and allowing each addition to be absorbed before adding the next; maintain a gentle simmer and continue this process.
06 - After approximately 15 minutes of adding broth, stir in the peas and continue adding broth and stirring until the rice is creamy and al dente, roughly 20 to 25 minutes from the start of liquid additions.
07 - Remove the pan from heat and vigorously stir in the unsalted butter, grated Parmesan, chopped mint and lemon zest until glossy and combined; season with kosher salt and freshly ground black pepper to taste.
08 - Spoon portions onto warm plates and garnish with extra grated Parmesan and a few mint leaves; serve immediately.
