1 tbsp olive oil
2 French shallots, chopped
1 garlic clove, crushed
400g risotto rice
150ml white wine
750ml vegetable stock
300g frozen peas, thawed, plus extra to serve
200g watercress, plus a few leaves to serve
1 bunch mint leaves
Juice and zest of ½ a lemon
1. Heat the olive oil in a heavy-bottomed frying pan over a medium heat, and cook the French shallots for a few min until soft, then add the garlic and cook for a further 2 min.
2. Add the risotto rice and increase the heat before pouring in the wine. Cook off the alcohol for 1-2 min, then add ¼ of the veg stock. Reduce to a simmer and continue to add the stock, ladle by ladle, until all the liquid has been absorbed and the rice is tender.
3. Meanwhile, blitz together the peas, watercress, mint leaves, and lemon juice and zest in a food processor. Add to the risotto, season to taste, and cook through for 1 min.
4. Divide risotto between 4 bowls and top with the extra watercress leaves and a few extra cooked peas.