Spring Pea and Mint Risotto Fresh

Ingredients

• Arborio rice300g
• Fresh peas200g
• Fresh mint leaves1/2 cup
• Vegetable broth1 liter
• Onion1 medium, diced
• Garlic2 cloves, minced
• Olive oil2 tbsp
• Grated Parmesan cheese50g
• Saltto taste
• Black pepperto taste

Directions

1. 1

   In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

2. 2

   Stir in the Arborio rice and cook for a couple of minutes until the rice is slightly translucent. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

3. 3

   Once the rice is creamy and al dente, stir in the fresh peas, chopped mint, and grated Parmesan cheese. Season with salt and black pepper to taste. Serve immediately, garnished with additional mint if desired.