Spring Pea Risotto with Parmesan

Ingredients

• arborio rice1 cup
• fresh peas1 cup
• vegetable broth4 cups
• onion1, chopped
• garlic2 cloves, minced
• parmesan cheese½ cup, grated
• olive oil2 tablespoons
• butter2 tablespoons
• saltto taste
• pepperto taste
• lemon juice1 tablespoon
• fresh mintfor garnish

Directions

1. 1

   In a saucepan, heat the vegetable broth and keep it warm over low heat.

2. 2

   In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent.

3. 3

   Add the garlic and arborio rice, stirring for 2-3 minutes until the rice is lightly toasted.

4. 4

   Pour in one ladle of warm broth and stir until absorbed. Continue adding broth one ladle at a time, stirring frequently until the rice is creamy and al dente.

5. 5

   Stir in the fresh peas and cook for another 2-3 minutes until they are tender.

6. 6

   Remove from heat and mix in the grated parmesan, lemon juice, salt, and pepper to taste.

7. 7

   Serve hot, garnished with fresh mint.