Creamy Arborio rice with spring peas, mint, lemon zest and Parmesan—ready in 45 minutes for a bright, herb-forward main.
# What You'll Need:
→ Produce
01 - 1.5 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 - 1.5 cups Arborio rice (short-grain)
→ Liquids
07 - 4 cups low-sodium vegetable broth, kept warm
08 - 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
09 - 2 tablespoons extra-virgin olive oil
→ Dairy
10 - 3 tablespoons unsalted butter
11 - 0.75 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
# How To Make It:
01 - Place the vegetable broth in a saucepan and maintain at a gentle simmer over low heat throughout preparation.
02 - In a large, heavy-bottomed skillet or Dutch oven, warm the olive oil over medium heat; add the chopped shallot and minced garlic and cook, stirring, until fragrant and softened, about 2 to 3 minutes.
03 - Add the Arborio rice to the pan and stir to coat each grain with oil; continue toasting the rice while stirring for about 2 minutes until the edges become translucent.
04 - Pour in the white wine and stir constantly until the liquid is fully absorbed by the rice.
05 - Ladle in the warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next; maintain a gentle simmer throughout.
06 - After approximately 15 minutes of adding broth, stir in the peas and continue the process of adding broth and stirring until the rice is creamy and al dente—this will take about 5 to 10 more minutes, totaling roughly 20 to 25 minutes of cooking with broth.
07 - Remove the pan from the heat and stir in the butter, grated Parmesan, chopped mint and lemon zest until glossy and well combined; taste and adjust seasoning with salt and pepper.
08 - Divide among warm bowls and serve at once, garnished with additional Parmesan and mint if desired; for extra richness, stir in a splash of heavy cream before plating.
