Risotto with Spring Peas and Mint by The Foodie Eats

mint leaves, sea salt, olive oil, butter, yellow onion, garlic, white wine, arborio rice, chicken stock, parmesan cheese, peas, sugar snap peas, cracked black pepper, crueme fraiche

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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– 2 cups Mint leaves (roughly chopped)
– 1 1/2 tsp. sea salt (divided)
– 1 tbsp. olive oil
– 4 tbsp. unsalted butter
– 3/4 cup yellow onion
– 1 tsp. garlic, minced
– 1/2 cup white wine
– 1 1/2 cups arborio rice
– 4 cups chicken stock
– 1/2 cup Parmesan (finely grated)
– 2 cups fresh or frozen peas (thawed)
– 8 oz. sugar snap peas (trimmed, blanched and halved)
– cracked black pepper (to taste)
– creme fraiche (to serve)

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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