Pea and Mint Risotto

Bright green garden peas with fresh mint create a creamy and fragrant risotto for early summer.

Ingredients:

150g garden peas

200g arborio rice

1 onion, chopped

700ml vegetable stock

2 tbsp butter

50g parmesan

Salt and pepper

Method:

Sauté onion in butter, add rice, gradually stir in stock. Add peas halfway, finish with parmesan and seasoning.

Cooking time: 35-40 minutes

Storage: Refrigerate 2 days; best fresh.