Pea and Mint Risotto
Ingredients
- 6 cups chicken broth
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 1 small clove garlic, minced
- 1 cup Arborio rice
- 1/3 cup dry white wine
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan, plus more for serving
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh mint, plus a few small leaves for garnish
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