Pea and Mint Risotto | Oregonian Recipes

Ingredients

• Kosher salt
• 3-1/2 cups peas (3 pounds in the pod)
• About 5 cups chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, peeled and halved
• 1 shallot, minced
• 1-1/2 cups arborio rice
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 to 1 cup fresh mint leaves, cut into chiffonade (divided)