Fresh Garden Pea & Mint Risotto

Ingredients

• 200g risotto rice
• 1 onion, finely chopped
• 1 tbsp olive oil
• 750ml vegetable stock
• 200g fresh or frozen peas
• A handful of fresh mint
• 30g grated cheese (optional)
• Salt & pepper

Method

1. Cook the onion in oil until soft.
2. Add the rice and stir for 1 minute.
3. Add stock a ladle at a time, stirring until absorbed.
4. After 15 minutes, add the peas.
5. Cook until creamy and tender.
6. Stir in mint and cheese.
7. Season and serve warm.

Perfect for: early summer peas, greenhouse peas, balcony peas.