Spring Peas Risotto with Lemon and Mint

Zubereitung

1. 1

   Heat the vegetable broth in a saucepan and keep it warm on low heat.

2. 2

   Melt butter over medium heat. Add diced shallot and cook until translucent, about 3 minutes.

3. 3

   Add Arborio rice, stir for 2 minutes. Pour in white wine and stir until absorbed.

4. 4

   Add warm broth one ladle at a time, stirring frequently. Continue for 18-20 minutes.

5. 5

   Stir in fresh peas and cook for another 3-4 minutes until tender.

6. 6

   Remove from heat, fold in Parmesan, lemon zest, and mint. Season and let rest 2 minutes.