Pea and Mint Risotto

1. 1

   In a large saucepan, heat the oil.

2. 2

   Add the garlic and shallot, cover and cook over moderately low heat until softened, about 3 minutes.

3. 3

   Add the rice and stir over moderately low heat until slightly translucent, about 2 minutes.

4. 4

   Add 1 cup of the warmed chicken stock and cook, stirring, until nearly absorbed.

5. 5

   Continue adding the stock, about 1 cup at a time, stirring until the stock is absorbed before adding more.

6. 6

   Cook, stirring, until the rice is al dente and suspended in thick, creamy liquid, about 17 minutes total.

7. 7

   Season with salt and pepper; discard the garlic.

8. 8

   Add the peas and cook just until heated through.

9. 9

   Stir in the cheese and mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.