This vibrant spring pea risotto brings together the sweetness of fresh English peas with bright lemon zest and fragrant mint. The key is using homemade vegetable stock and adding the peas in the final three minutes to preserve their brilliant green color and delicate crunch.
Start by toasting Arborio rice in butter and shallots until translucent, then deglaze with dry white wine. Gradually ladle in warm stock while stirring consistently for about 18 minutes until the rice is creamy and al dente.
Finish with a generous handful of Parmigiano-Reggiano, a squeeze of lemon juice, and torn mint leaves. Serve immediately for the best texture and flavor.
