Artichoke, Pea And Mint Risotto

• 4 tablespoons unsalted butter
• 1/2 cup frozen artichoke hearts, thawed and sliced vertically into thin slices
• 1/2 cup frozen baby peas, thawed
• 1 garlic clove, smashed
• 2 tablespoons slivered fresh mint
• 1/2 cup finely diced yellow onion
• 1 cup Arborio rice
• 4 1/2 cups hot chicken stock
• 1 cup grated Parmigiano Reggiano
• 1 tablespoon heavy cream or unsalted butter
• sea salt and pepper

1. In a medium-sized heavy-bottomed pot over medium heat, melt 2 tablespoons butter. Add smashed garlic, and stir for 30 seconds. Add artichoke hearts and peas. Sprinkle with a couple pinches of sea salt. Saute for a minute or two. Do not brown. Add 1 tablespoon mint and stir to combine. Turn veggie mixture out to a bowl and set aside.
2. In the same pot, melt the other 2 tablespoons of butter over medium heat. Add the onions and cook until translucent. Do not brown the onions.
3. Add the rice and stir to coat the grains with the butter/onion mixture.
4. In 1/2 to 1 cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until most of the broth is absorbed, the rice is al dente, and still a little soupy.
5. Taste the rice for salt and if needed, add some to the pot.
6. Turn off the heat. Add the Parmigiano and stir. Add in the veggies, the other tablespoon of mint, and fold into the risotto. Stir in the cream or butter. Check for salt.
7. Serve in warm shallow bowls topped with some more Parmigiano, and some cracked black pepper, if desired.
8. Buon Appetito!

unsalted butter, frozen artichoke hearts, frozen baby peas, garlic, mint, yellow onion, arborio rice, chicken, heavy cream, salt

Taken from food52.com/recipes/3709-artichoke-pea-and-mint-risotto (may not work)