Recipe: Creamy Saffron Risotto with Fresh Peas and MintDescription: A luxurious and creamy saffron risotto featuring fresh peas for a pop of color and flavor, garnished with mint leaves for a refreshing finish.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 1.5 cups arborio rice, 0.25 teaspoon saffron threads, 1 cup fresh peas, 0.25 cup mint leaves, 4 cups vegetable broth, 2 tablespoon olive oil, 1 medium onion, 0.5 cup white wine, 0.5 cup parmesan cheese, 2 tablespoon butter, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: In a small bowl, soak the saffron threads in 0.5 cup of warm water and set aside to bloom. In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the arborio rice to the onion and cook, stirring frequently, for 2 minutes until the rice is lightly toasted. Pour in the white wine and stir until it is fully absorbed by the rice. Add the saffron water to the rice, stirring until fully absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and al dente. Stir in the fresh peas and cook for an additional 5 minutes. Remove the risotto from the heat and stir in the grated parmesan cheese and butter until melted and creamy. Season with salt and black pepper to taste. Serve immediately in bowls, garnished with fresh mint leaves for a refreshing contrast.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, Vegetarian, Comfort FoodThis Creamy Saffron Risotto with Fresh Peas and Mint recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.