Green Pea Risotto with Fresh Mint

Finely chop the shallot and garlic. Grate the Parmesan cheese. Roughly chop the fresh mint leaves, reserving some for garnish. Heat the vegetable broth in a separate pot and keep it simmering on low heat.

In a large, heavy-bottomed pot or deep pan, heat the olive oil over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. Pour in the white wine and stir until it is completely absorbed by the rice.

Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 15-20 minutes, or until the rice is al dente – tender but still with a slight bite in the center.

In the last 5 minutes of cooking, stir in the frozen green peas. Once the rice is cooked to your liking, remove the pot from the heat. Stir in the butter, grated Parmesan cheese, and most of the chopped fresh mint. Season with salt and freshly ground black pepper to taste.

Cover the pot and let the risotto rest for 2-3 minutes. This allows it to become even creamier. Serve immediately, garnished with extra fresh mint leaves and a sprinkle of Parmesan if desired.