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.