Another quick garden supper for when peas and mint are at their most abundant and best.
For 6-8:
300g shelled peas
Handful of fresh mint leaves, stalks removed, plus more to finish
100g unsalted butter
About 2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g Arborio or Carnaroli rice
2 glasses of white wine
About 1.5 litres hot vegetable or chicken stock
175g Parmesan cheese, grated, plus more for serving
1 handful of pea tips, sugar snaps or mangetouts
Cook the peas with most of the mint. If they're home-grown, pick them at the last minute so that they retain their sweetness. Once soft, pulse them quickly in a food processor to a rough purée. Keep the purée warm.
Melt half the butter with the olive oil in a heavy-based pan and fry the onion, without allowing it to colour, for about 5-6 minutes. Then add the garlic and rice, and turn to coat these with the butter and oil. Add the wine, letting it bubble up and evaporate.
Gradually add the hot stock, a ladleful at a time, stirring continuously. Allow each addition of stock to be absorbed before adding the next. It will reach al dente stage after 18 minutes.
Take off the heat and beat in the extra butter. Add the mint and pea purée and most of the Parmesan.
Blanch the sugar snaps/mangetouts for 2 minutes and add them and the pea tips to the risotto and warm through, stirring for a couple of minutes. Add more finely chopped mint and serve with more Parmesan.
