Fresh and Creamy Spring Risotto with Peas and Mint

Instructions

1. Prepare the peas: Heat a drizzle of olive oil in a pan. Add the chopped onion and stew slowly until softened. Add the peas, salt, and pepper. Cook for about 10 minutes, adding vegetable broth as needed to keep the peas moist.
2. Make pea cream: Once the peas are cooked, blend half of them until smooth and creamy with a bright green color. Set aside.
3. Toast the rice: In a clean saucepan, toast the dry Carnaroli rice until it is well toasted and slightly translucent.
4. Deglaze with white wine: Add the white wine to the toasted rice and cook until the alcohol evaporates.
5. Cook the risotto: Add hot vegetable broth to the rice, covering it completely with the liquid about one finger above the rice level. Cook the rice, adding broth as necessary.
6. Add peas near end: When there are about 2 minutes left until the rice is cooked al dente, add the cooked peas to the risotto to infuse flavor.
7. Finish the risotto: Stir in the pea cream, cold butter, and grated Parmigiano Reggiano gently. Cover and let rest for 2 minutes.
8. Add fresh mint and serve: Add chopped fresh mint for a fresh aroma. Mix well, plate, and garnish with additional fresh mint.