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Pea and Mint Risotto Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large garlic clove, halved
• 1 large shallot, minced
• 1 1/2 cups arborio rice (10 ounces)
• 4 1/2 cups chicken stock or low-sodium broth, warmed
• Salt and freshly ground white pepper
• 1 16-ounce bag frozen baby peas (3 cups), thawed
• 1/2 cup grated Parmesan cheese
• 1 cup finely shredded mint leaves

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