Lemon Risotto with Ricotta and Peas

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍲✨

Prepare the broth. Bring the water to a boil, add the stock cubes and let them dissolve, or use warmed broth instead

Peel and chop the shallot. Peel the shallot and chop it finely

Chop the mint. Chop the mint finely and set a few leaves aside for garnish

Blend the peas with the broth. Put the peas into a small amount of broth and blend until smooth with an immersion blender, keeping the rest of the broth for gradually ladling into the risotto

Saute the shallot. Heat the olive oil in a pan, add the shallot and saute over medium heat for about 3-4 minutes, until translucent

Add the rice and cook. Add the rice and briefly saute it over medium heat for about 30 seconds, then gradually add the broth and, stirring constantly, let it absorb each time, cooking for about 15 minutes in total

Stir in the pea puree. Toward the end of cooking, add the pea puree, stir, and cook over low heat for about 3 more minutes

Add the mint, peas, and butter. Add the whole mint leaves, whole peas, butter, lemon juice, and Parmesan to the finished risotto, stir, and do not cook further

Finish with lemon, Parmesan, and butter and serve. Arrange the risotto on a plate, add the ricotta, optionally garnish with mint and grated lemon zest, and serve 🍽️✨