Ingredients: Serves 4
1.75 litres good quality white chicken or Vegetable stock
1 tbsp olive oil
50g butter
1 carrot, 1 stick of celery & 1 medium onion, peeled & finely diced
300g garden Peas (frozen are good here)
2 garlic cloves, peeled & crushed
sea salt & black pepper
300g Carnaroli or Arborio risotto rice
150ml dry white wine

To finish:
100g Parmesan, freshly grated
75g diced butter
In a pan, bring the stock to a simmer.

Method:

Heat 50g of butter in a heavy-based saucepan with olive oil. Add onion, carrot, and celery and cook for 1 minute over low heat. Add garlic and a pinch of salt, then cook for another 3 minutes until softened.

Meanwhile, blanch half the garden peas in the vegetable stock for 2 minutes, drain, reserving the stock and blend with a little stock to make a vibrant green pea purée. Stir the rice into the pan with the vegetables and turn up the heat. Toast the grains for 2 minutes before adding the wine. Stir until the wine is absorbed.

Add a ladleful of the simmering stock, stir, and let it simmer until almost all
the stock is absorbed. Stir frequently to prevent the rice from sticking and to
create a creamy texture.

Continue adding the simmering stock a ladleful at a time until the rice is
tender but still creamy, for 16- 18 minutes. Check a few grains; bite one in half and you should see a small white pin dot in the centre. Add the pea purée and adjust with further stock if needed.
Remove the pan from the heat. Add the remaining peas (reserving a few for garnish) Beat in the remaining diced butter and Parmesan vigorously, and season to taste.

Cover the pot with a clean tea towel and let it rest for 3 minutes before serving in warm bowls with peas and more freshly grated Parmesan.