Pea risotto recipe
 A fresh and vibrant risotto made in the traditional Italian way, with just the right balance of creaminess and zest. 300g/10½oz fresh or frozen peas3 tbsp olive oil1 large shallot, finely chopped5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter250g/9oz arborio or carnaroli rice115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve 300g/10½oz fresh or frozen peas 3 tbsp olive oil 1 large shallot, finely chopped 5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock 10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter 250g/9oz arborio or carnaroli rice 115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve mascarpone, one spoonful per portion (optional)lemon zestfinely chopped fresh chives mascarpone, one spoonful per portion (optional) lemon zest finely chopped fresh chives Method Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside.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.Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed.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.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.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.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.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.Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. 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. 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. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Recipe tips Adding wine brings a significant depth of flavour and a touch of acidity to the dish, beautifully balancing the creaminess of the rice and cheese. If using wine, make sure the wine is completely absorbed before introducing any stock. Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Make this dish vegan or vegetarian by using vegetable stock and swapping Parmesan for vegan cheese.