Ingredients

• 30g butter
• 2tbsp olive oil
• 2 enchalion shallots, finely chopped
• 1 clove garlic
• 300g risotto rice
• 125ml dry white wine
• 1 litre hot vegetable stock
• 160g peas, fresh or frozen
• 75g parmesan grated, plus extra to serve
• 1 small lemon, juice and zest, reserve some zest for garnish
• salt and black pepper
• rocket to garnish

Method

1. Heat the butter and oil in a large nonstick pan and gently fry the shallot and garlic for 5-6 minutes until soft but not coloured, stirring occasionally.
2. Add the rice then stir continuously until the rice is shiny and transparent.
3. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue to add stock over a medium heat for 25-30 minutes.
4. Stir in the peas during the last 10 minutes of cooking. The risotto should be creamy and slightly wet.
5. Add grated parmesan, lemon juice and zest and season with salt and black pepper. Serve topped with the lemon zest, rocket and more grated parmesan.

Wine Pairing

A dry, crisp Pinot Gris or a full-bodied dry Chardonnay – the creamy texture fits perfect to this delicate vegetarian dish!