Venetian Rice and Pea Soup (Risi e Bisi)

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.

Add Arborio rice and cook, stirring constantly, for 1-2 minutes, until lightly toasted.

Pour in 1 cup of vegetable broth and stir until the liquid is absorbed. Continue adding broth, 1 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding the next cup. This should take about 20-25 minutes, until the rice is cooked al dente.

Stir in the frozen peas during the last 5 minutes of cooking. Cook until the peas are heated through and tender.

Remove from heat and stir in Parmesan cheese, butter, parsley, and mint. Season with salt and pepper to taste.

Serve immediately, garnished with extra Parmesan cheese and fresh herbs, if desired.