Pea and Mint Risotto | Oregonian Recipes
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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)
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