Spring Pea and Mint Risotto

Ingredients

• 1 1/2 cups arborio rice
• 5 cups warm vegetable stock
• 1 shallot, finely diced
• 1 cup peas
• 1/2 cup parmesan
• 2 tablespoons butter
• 1/3 cup torn fresh mint
• Lemon zest, olive oil, salt, and pepper

Method

1. Soften shallot in olive oil, then stir in rice until glossy.
2. Add warm stock a ladle at a time, stirring until absorbed.
3. Stir in peas during the last few minutes of cooking.
4. Remove from heat and fold in butter, parmesan, lemon zest, and mint.
5. Season and serve immediately with extra mint.