Pea, lemon and cheese risotto

A creamy, comforting risotto with sweet peas, a lift of lemon and lots of cheese. Gentle stirring, big reward, and naturally gluten free.

Ingredients

• 15 ml Olive oil
• 30 g Butter
• 1 Onions, finely chopped
• 0.1 Garlic, 1 clove, crushed
• 300 g Arborio rice
• 2 Vegetable stock cubes, made up with 1.2 litres hot water
• 250 g Frozen peas
• 1 Lemons
• 60 g Vegetarian hard cheese, grated
• 5 g Fresh mint, optional

Method

1. Cook the onion in the oil and half the butter until soft, then add the garlic.
2. Stir in the rice for a minute until glossy.
3. Add the hot stock a ladleful at a time, stirring and waiting until each is absorbed before adding more, until the rice is just tender and creamy.
4. Stir in the peas for 3 minutes, then take off the heat and beat in the rest of the butter, the cheese, lemon zest and a squeeze of juice. Cover and rest for 2 minutes.
5. Serve scattered with mint if you like.