A Spring Garden in a Bowl

I made this the other night when I wanted something cozy but still fresh and kind of pretty. It’s just a simple risotto, but the sweet peas, fresh mint, and lemon zest make it feel like spring in a bowl. The kind of thing you eat slowly, maybe with the windows open or a candle flickering nearby.

If you’ve never made risotto before, don’t worry, yes, it requires a little stirring, but it’s honestly one of my favorite kitchen rituals. It’s relaxing. You can stand there, stirring gently, sipping a little wine or tea, and just let it come together.

This version is creamy, a little zesty, and has that soft green color that looks like it belongs in a storybook garden. It’s fancy enough to serve for guests but easy enough to make on a regular weeknight.

What You’ll Need:

Extra mint and lemon zest for topping

1 tbsp olive oil

1 tbsp butter

1 small shallot, finely chopped

1 cup arborio rice

1/2 cup dry white wine (optional but so nice)

4 cups veggie or chicken broth, warmed

1 cup peas (fresh or frozen both work)

1/4 cup grated Parmesan

Zest of 1 lemon

A handful of fresh mint, chopped

Salt and pepper

How to Make It:

1. Heat the olive oil and butter in a big pan over medium heat. Add the shallot and cook until soft—just a couple minutes.
2. Stir in the rice and let it toast for about a minute. If you’re using wine, pour it in now and let it cook down a bit.
3. Start adding your warm broth one ladle at a time, stirring often. Don’t rush it—let the rice slowly soak it up before adding more.
4. After about 15 minutes, toss in the peas. Keep adding broth and stirring until the rice is creamy and tender with a little bite.
5. Turn off the heat. Stir in the Parmesan, lemon zest, and chopped mint. Taste and add salt and pepper if it needs it.
6. Serve with a little more lemon zest and fresh mint on top. I like to drizzle a bit of olive oil over it too.

Little Notes:

This risotto is super flexible, if you don’t have mint, you can use basil. If you want it extra lemony, add a splash of lemon juice at the end. I’ve also added a poached egg on top before and it was amazing.

It’s one of those meals that looks like you tried hard… but you didn’t. Which is my favorite kind.

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