Pea risotto

Method

1. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside.

2. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute.

3. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed.

4. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside.

5. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed.

6. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next.

7. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite.

8. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas.

9. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan.