Makes 4 servings
Risotto simply involves some stirring. Allow about 30 minutes at the stove with your favorite wooden spoon. Feel free to go as heavy-handed on the veggies as you like.
  • 4 cups vegetable broth
  • 2 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 1 spring onion or small onion, finely chopped
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 1 cup Arborio rice
  • 1 cup sweet peas ( thawed, if frozen)
  • 1 cup snow peas, sliced into matchsticks
  • 1 cup sugar snap peas, cleaned, trimmed, and sliced lengthwise
  • 1 cup grated Parmesan cheese
  • Garnish: torn fresh mint leaves, grated Parmesan cheese.
  1. In a large saucepan, bring broth to a gentle boil. Reduce heat; cover and simmer to maintain heat.
  2. Heat a heavy- bottomed saucepan over medium heat. Reduce heat, and add 1 tbsp butter; let melt. Add oil. Add onion; saute until translucent. Season with salt and pepper. Increase heat to medium-high . Add rice, stirring to coat; cook until heated through, 2 to 3 minutes. Add 1 cup hot broth, and stir until almost fully absorbed. Risotto should be gently simmering, not boioling. If necessary, reduce heat. ( Do not rush this process.) Continue adding 1/2 cup broth at a time until all is absorbed and risotto is creamy and glistening. Risotto should be al dente, not mushy. Adjust seasoning. Turn off heat.
  3. Stir in remaining 1 tbsp butter. Add all peas and Parmesan. Snow peas and snap peas should remain a bit crispy. Top with mint and Parmesan, if desired.

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