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Fresh Pea Risotto with Arugula and Mint

Elizabeth Lindemann
  • minutes
  • Serves 6

INGREDIENTS

5 oz

Baby arugula

2 cloves

Garlic

1/2 cup

Mint, fresh

12 oz

Peas, fresh

1

Sweet onion, small

4 cups

Chicken broth

1 1/2 cups

Riceselect arborio rice

1

Black pepper

1

Kosher salt

2 tbsp

Olive oil, extra-virgin

1/2 cup

Parmesan cheese

1 cup

White wine, dry