Creamy lemon risotto with spring peas

Ingredients

• 1.2 L vegetable or chicken stock, kept warm
• 2 tbsp olive oil
• 1 small onion, finely diced
• 300 g arborio rice
• 120 ml dry white wine
• 200 g fresh or frozen peas
• Zest and juice of 1 lemon
• 50 g unsalted butter
• 60 g grated Parmesan, plus more to serve
• Salt and black pepper
• Handful of mint leaves, torn

Method

1. 01

   Warm the stock in a saucepan and keep it at a gentle simmer.

2. 02

   Heat the olive oil in a wide pan over medium heat. Cook the onion with a pinch of salt for 5 minutes until soft.

3. 03

   Add the rice and stir for a minute until the grains turn glossy.

4. 04

   Pour in the wine and stir until absorbed.

5. 05

   Add the warm stock a ladleful at a time, stirring often and waiting for each addition to be absorbed before adding the next, about 18-20 minutes.

6. 06

   Stir in the peas for the last 3 minutes of cooking.

7. 07

   Off the heat, beat in the butter, Parmesan, lemon zest and juice. Season to taste.

8. 08

   Rest 1 minute, then spoon into bowls and finish with extra Parmesan, black pepper and torn mint.