Lemon Risotto with Peas and Mint Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			6 cups light chicken stock 7 mint springs 2 tbsp olive oil 6 tbsp unsalted butter 3 large shallots, finely chopped 1 1/2 cup arborio 1 large lemon, juice and rind 6 oz peas 1 cup parmesan cheese, grated salt and pepper
			Bring stock to a boil, then add striped mint leaves, gently bruised to stock, reduce heat to keep warm. Heat the oil and half the butter in a large pan over medium heat, add shallots and cook until softened. Add rice and cook until well coated, about 2 min. Add a 1/2 cup of stock to rice and cook stiring consitantly until most of the stock is absorbed. Continue adding 1/2 cup of stock at a time until rice is firm to the bite and creamy consistency. Stir in the lemon juice and rind and peas, cook for 1-2 min. Remove from heat and add remaining butter, parmesan cheese, season with salt and pepper. Serve