Pea and mint risotto (I added ham hock too)

RECIPE - SERVES 4

For the pea purée

100g fresh/frozen peas

10g unsalted butter

1 pinch sea salt

10g fresh mint leaves

For the risotto

½ white onion, diced

2 tbsp refined olive oil or 30g unsalted butter

1 clove garlic, finely grated

200g risotto rice

140g fresh/frozen peas

40g freshly grated Parmesan

600ml vegetable or chicken stock

sea salt and freshly ground black pepper to taste

METHOD

To make the pea purée, have a bowl of iced water ready. Then bring a large pan of salted water to the boil. Blanch 240g of peas for 2 minutes and strain straight into the iced water. Leave to cool for a few minutes, before placing 100g of the peas in a blender, along with 100ml of the stock, the mint and the butter. Blend until smooth and season with the salt and put to one side.

For the risotto, place the butter/oil into a saucepan pan and sweat the onions on a medium-low heat until tender and translucent. Do not allow to colour or brown. Add the garlic and stir.
Add the risotto rice to the onion and stir to coat the grains in oil/butter. Whilst doing so, place the remaining stock (500ml) into a small pan on the stove and bring to a light simmer.
Continue to stir the rice and onions, adding a ladle of hot stock at a time. Once the ladle of stock has been absorbed by the rice, add another. Continue to do this for 20 mins, or until the rice is cooked.
Then stir in the 140g of blanched peas along with the pea purée and grated parmesan. Season with salt and black pepper to serve.