Sweet Pea + Mint Risotto

Ingredients: 

1 1/2 cups frozen peas, thawed 

Zest of one lemon

1/4 cup of fresh mint, roughly chopped 

1 garlic clove, smashed 

1 medium yellow onion, diced 

4 1/2 cups chicken stock 

1/2 cup dry white wine 

1 tbsp unsalted butter

1/2 cup parmesan cheese, freshly grated

1 tbsp olive oil 

1 cup carnaroli rice (you can use arborio too) 

Fennel pollen (optional) 

Salt

Pepper

To Make: 

Add peas, lemon, garlic, mint, and1/3 cup of chicken stock to your blender. Season with salt + pepper and blend on low speed until smooth. When it’s done, it will be one uniform color and texture. In a large saucepan, bring remaining chicken stock and 3/4 of your pea mixture to a simmer on medium-low heat, then adjust heat to low (set the remaining pea mixture aside).  In a medium pan, heat up butter and olive oil on medium-low heat until butter has melted. Add onion and season with salt. Cook until the onion is soft and translucent (but not brown), about 10 minutes. Add rice to the onion and let cook, stirring constantly, for 1 minute. Pour white wine into pan and let cook off for about 2 minutes, then begin adding ladles of pea chicken stock. You want to continue stirring your rice to ensure that it doesn’t stick to the bottom of the pan, and keep adding ladles of chicken stock as soon as the rice has absorbed most of the liquid. Continue stirring and adding stock for another 15-18 minutes, until the rice is almost fully cooked. Then, add remaining pea puree, butter, cheese, and a generous pinch of salt. Mix well, and stir for another minute.  To serve: plate, then add a drizzle olive oil, a bit of lemon zest, and the optional fennel pollen over risotto.