Pea Risotto with Ricotta and Mint

Prepare the ingredients. Prepare the ingredients; with these ingredients, today's dish will be made 🍲✨

Finely chop the onion. Peel the onion and chop it finely

Finely chop the mint. (Optional) Finely chop the mint

Blanch the peas. Blanch the peas - place them in boiling water for about 30 seconds, then remove them and immediately cool them in cold water; do not pour out the boiling water and use it later for the broth

Saute the onion in a pan. Saute the onion in a pan with a little oil over medium heat for about 3 minutes, until translucent

Add the rice and warm through. Add the rice and saute it together with the onion over medium heat for at least 1 minute

Pour in the stock and let it reduce. Add a little broth mixed with water (or use stock if you have it), let the liquid evaporate over medium heat, and repeat the process

Repeat adding stock until the rice is tender. Continue gradually adding stock in smaller batches and cook over medium heat for about 15-20 minutes, until the rice is tender

Whisk in the Parmesan, butter, and ricotta. Remove from the stove, add the Parmesan, butter, and half of the ricotta, and mix thoroughly so the risotto becomes creamy

Serve. Serve with the remaining ricotta and optionally garnish with mint 🍽️✨