Nadiya’s Pea And Mint Risotto

ingredients

• 50g salted butter
• 1 medium onion
• 300g frozen peas
• 350g risotto rice
• 1 tsp salt
• 200 ml white wine
• 25g parmesan cheese
• 1 bunch of mint
• olive oil

method

Melt the butter in a wide pan over a medium heat, then turn down the heat to low, add the onion and cook for about 10 minutes. Stir frequently, until the onions are really soft but not browned. While the onions are cooking, place half the frozen peas in the bowl of a food processor with a splash of water and blitz until smooth. Add the rice and salt to the onion, increase the heat to high and toast the rice in the butter for 1 minute, then pour in the grape juice and stir until the liquid is completely absorbed. Reduce the heat to medium and add the hot stock a ladleful at a time, stirring between each addition until the liquid is absorbed. Repeat the process until the stock is finished. This can take up to 30 minutes. Stir in the puréed peas, the remaining whole peas and the Parmesan, reduce the heat to low and cook, stirring, for a further 10 minutes, until the whole peas are cooked. Serve sprinkled with fresh mint and drizzled with lashings of olive oil.