Lemon Mint Risotto with peas and feta
Ingredients
- 1 cup arborio rice
- 1 cup peas (fresh is better, frozen's fine)
- 1/2 cup crumbled feta
- 1 tablespoon olive oil
- zest of one lemon
- black pepper to taste
- 6 mint leaves, chiffonade
- 4 cups vegetable broth
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