This is a dish to welcome the Spring season! Serve as an outdoor meal or as a side dish with friends. These flavors are a great accompaniment to grilled lamb or steak.

Spring Risotto with Peas and Mint

Ingredients:

2 Cups Village Harvest Arborio or Organic Arborio Rice
1 Stick Unsalted Butter
1 Cup Chopped Shallots
1 Cup dry white wine
6-7 Cups Hot Vegetable or Chicken Stock
1 Cup Peas (Fresh or Frozen)
4 Tablespoons chopped Mint
4 Tablespoons Goat Cheese
4 Table spoons Parmesan Cheese (Optional)

Preparation:

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Melt butter in a large heavy saucepan
Add shallots cooking lightly for about 3 minutes (do not brown)
Add rice; stir 1 minute or until rice becomes opaque.
Add wine and simmer until absorbed, stirring constantly, about 2 minutes.
Add 1/2 cup hot stock; simmer until absorbed, stirring frequently.
Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.
When 1/2 of the stock has been added, stir in the peas and continue to add the stock 1/2 cup at a time. The last cup of stock may not need to be used depending on if you like a less creamy risotto.
Add the Goat Cheese and Mint stirring gently to incorporate.
Garnish lightly with Parmesan cheese if desired.
Season to taste with salt and pepper. Serve warm.

Serves 4 - 6