Broad Bean and Mint Risotto

This Broad Bean and Mint Risotto is a delightful blend of creamy Arborio rice, fresh broad beans, and aromatic mint. The traditional risotto technique ensures a rich, comforting texture while the mint adds a refreshing twist, making it a perfect dish for spring. It's vegetarian and can easily be made vegan by substituting the butter with olive oil.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh broad beans, shelled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for an additional minute until fragrant.
4. Stir in the Arborio rice and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent.
5. Pour in the white wine and simmer until fully absorbed by the rice, stirring constantly.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
7. In the last 5 minutes of cooking, stir in the shelled broad beans and chopped mint leaves.
8. Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese, lemon juice, salt, and pepper to taste.
9. Let it sit for a minute before serving, garnishing with extra mint leaves if desired.