Sweet Pea Risotto

Ingredients

• 2 cups arborio rice 
• 0.3 teaspoon pepper black freshly ground
• 4 cups chicken broth 
• 1 cup cooking wine dry white (such as Sauvignon Blanc)
• 1 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 1 cup parmesan freshly grated
• 2.5 cups peas frozen thawed
• 1 tablespoon butter unsalted
• 0.5  onion yellow chopped

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. Heat the butter and oil together in a large skillet or saucepan over medium heat.
2. Add the onion and saut until translucent, 3 to 4 minutes.
3. Add the rice and stir to coat in the oil and butter.
4. Pour in the wine, then stir until all the liquid is absorbed. Reduce heat to low.
5. Add 1 cup of the broth and cook until absorbed, stirring occasionally.
6. Add the remaining broth, 1/2 cup at a time, waiting until each portion of broth is absorbed before adding the next. Continue this process until the rice is cooked al dente, about 40 minutes. Stir in the Parmesan, salt, and pepper. Puree 2 cups of the peas in a blender or food processor. Just before serving, stir in the pea puree until fully incorporated, thenfold in the remaining whole peas.
7. Garnish with mint sprigs, if desired.
8. Serve immediately.