Pea and mint risotto

SERVES 4

Ingredients:

5 cups vegetable stock, plus more as needed

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

1½ cups Arborio or other short-grain risotto rice

¾ cup dry white wine

1 cup thawed frozen or fresh peas

½ cup freshly grated Parmesan cheese

handful of fresh mint leaves

handful of fresh basil leaves

sea salt and freshly ground black pepper

Method:

1 First, pour the stock into a large saucepan and heat to a gentle simmer.

2 Heat the oil and butter in a large nonstick frying pan over low heat. Add the onion and a pinch of salt. Cook for about 5 minutes until soft, then stir in the rice, making sure the grains are completely coated. Increase the heat, pour in the wine, and let bubble for a couple of minutes until the smell of alcohol has evaporated.

3 Reduce the heat slightly, and add the simmering stock about ½ cup at a time, stirring with a wooden spoon; when each addition of stock has been absorbed, add some more. Continue like this for about 20 minutes until the rice is tender yet still firm to the bite. Use more stock as needed—every risotto is different.

4 Stir in the peas, Parmesan, mint, and basil. Season well with salt and pepper and serve hot.

Cook’s NoTEs:

For extra creaminess, stir in another tablespoon of butter at the end of the cooking time.

Pea and mint risotto