Pea and Mint Risotto Recipe | Valerie Bertinelli | Food Network

Ingredients

• 6 cups chicken broth
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium shallot, finely chopped
• 1 small clove garlic, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan, plus more for serving
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 3 tablespoons chopped fresh mint, plus a few small leaves for garnish