Pea, mint & ricotta risotto

METHOD

1. Heat oil in a heavy-based pan; add onion, cook, stirring, until soft but not coloured. Stir through garlic and cook a minute more. Increase the heat, add rice, stir to coat well with oil and cook for a further minute or two, stirring constantly to 'toast' the grains.
2. Add wine, simmer, uncovered, until all the liquid has evaporated. Add stock and water, in 1-cup batches, stirring, until absorbed after each addition until rice is almost tender and cooked through, a little less than 20 minutes.
3. Stir through peas and cook for another two minutes, stirring constantly. Taste and then season risotto with salt and pepper if necessary. (Be aware that the parmesan and stock are salty.) Add more stock or hot water if desired.
4. Remove from heat, stir through mint, butter, lemon zest and half the parmesan cheese and set aside for a couple of minutes.
5. Stir and serve immediately, topped with dollop of ricotta, remaining parmesan cheese and whole mint leaves and lemon.

Lyndey’s note: commercial vegetable stock can be quite strong so it is best to dilute it with water.