Pea and Mint Risotto
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, halved
- 1 large shallot, minced
- 1 1/2 cups arborio rice (10 ounces)
- 4 1/2 cups chicken stock or low-sodium broth, warmed
- Salt and freshly ground white pepper
- One 16-ounce bag frozen baby peas (3 cups), thawed
- 1/2 cup grated Parmesan cheese
- 1 cup finely shredded mint leaves
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