# What You Need:
→ Vegetables
01 - 1 cup fresh or frozen green peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Rice
04 - 1 1/2 cups Arborio rice
→ Liquids
05 - 4 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs & Seasonings
09 - 1/4 cup fresh mint leaves, finely chopped
10 - 2 tablespoons fresh flat-leaf parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon
# How-To:
01 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, approximately 4 minutes. Stir in the minced garlic and cook for 1 minute more.
02 - Add the Arborio rice and cook, stirring constantly, until the grains are lightly toasted and coated in butter, approximately 2 minutes.
03 - Pour in the dry white wine and cook, stirring continuously, until mostly absorbed.
04 - Begin adding the warm vegetable stock, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.
05 - Stir in the green peas during the last 5 minutes of cooking to ensure they remain bright and tender.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, mint, parsley, lemon zest, salt, and pepper. Mix thoroughly until the texture is creamy and well combined.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and fresh mint leaves.
