Pea risotto
Ingredients
- 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 zest
- finely chopped fresh chives
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