Pea, feta and mint risotto.

There’s something incredibly comforting about a risotto and at the moment comfort is something I crave. My pea, feta mint risotto to be bright, light and zesty and is perfect for spring.

Don’t forget to tag me in your #diningindishes

Serves 4 (or 2 plus lovely leftovers )

Ingredients

• 1 white onion, chopped

• 2 garlic cloves, crushed

• 1 lemon

• 200g risotto rice (I love @belazu_co Arborio rice)

• 1 glass dry white wine

• 300g peas, blanched & cooled

• 800ml veg stock

• A knob of butter

• Handful mint, finely chopped

• 100g feta, crumbled

Method

• Halve your peas and blitz half of them using a magimix, stick blender or potato masher. Set aside.

• In a large pan heat about 3 tbsp olive oil and add one finely chopped white onion.

• Cook till soft (about five minutes). Then add two crushed garlic cloves, the zest of a lemon and cook for another minute.

• Pour in 200g risotto rice. Add a glass of dry white wine and stir gently till the wine has mostly absorbed.

• Slowly add the stock starting with just enough of it to cover the rice and adding more as it absorbs. Keep going till you’ve used almost all the stock with about 100ml left. Stir every so often.

• It should take about 25 minutes to cook and you want it to have still a bit of bite. 

• Add the pureed and whole peas and give it all a good stir.

• Add your knob of butter, a good pinch of salt, the juice of half the lemon and chopped mint leaves. Add a splash more stock (more if you need)

• Crumble in three quarters of the feta. Stir and taste too season.

• Ladle into bowls, crumble over the remaining feta and garnish with fresh lemon zest and more mint if you like.