# What You'll Need:
→ Vegetables
01 - 1 cup fresh or frozen green peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Rice
04 - 1.5 cups Arborio rice
→ Liquids
05 - 4 cups vegetable stock, kept warm
06 - 0.5 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs & Seasonings
09 - 0.25 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
# Cooking Steps:
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 while stirring constantly until the grains are lightly toasted and coated in butter, approximately 2 minutes.
03 - Pour in the dry white wine and cook while stirring until mostly absorbed by the rice.
04 - Begin adding the warm vegetable stock one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, approximately 18 to 20 minutes.
05 - Stir in the peas during the last 5 minutes of cooking to maintain their bright color and tender texture.
06 - Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, Parmesan, mint, parsley, lemon zest, salt, and pepper. Mix thoroughly until creamy and well combined.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and fresh mint leaves.
