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1
Melt the butter in a pot over medium heat. Once melted, add the onion, garlic, salt, and pepper and cook until soft and fragrant, about 3-4 minutes.
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2
Add the rice and stir, continuing to cook until rice is well mixed with the onions and appears slightly translucent, about 2 minutes.
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3
Add the wine, and continue cooking until wine is absorbed, about 3-4 minutes.
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4
Add 1 cup of stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, until stock is completely absorbed. Reserving 1/4 cup stock to use in step 6, repeat this process, adding about 1 cup of stock at a time, until all of the remaining stock has been incorporated. This whole process should take about 20-25 minutes.
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5
While rice is cooking, crisp up your prosciutto. Heat a large non-stick pan over medium high heat and add the slices of prosciutto. Cook, flipping periodically, until crispy. Cool slightly, then crumble.
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6
In a blender or food processor, combine 1 cup of the peas, mint, lemon juice, lemon zest, and 1/4 cup of the warm stock. Puree until smooth.
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7
When the last of the stock has been almost completely absorbed into the rice and rice is tender, stir in the pea puree, the remaining 1/2 cup of whole peas, and the parmesan. Continue to cook, stirring, until cheese is melted and peas are just tender, about 2 minutes.
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8
Serve risotto, topping each bowl with crumbled feta, crispy prosciutto, and finely chopped mint.
