Pea, Mint and Lemon Risotto

Preparation

Finely chop the onions. Heat the vegetable stock to simmering. Zest the lemons. Chop the fresh mint. Grate the Grana Padano cheese.

Method

1. 1 Melt the butter in a large pan, add the onion and cook until softened.
2. 2 Add the rice to the pan and stir to coat with the butter.
3. 3 Stir in the wine until evaporated.
4. 4 Add the stock, one ladle at a time, allowing the rice to absorb it after each ladle, until it is cooked but still with some bite.
5. 5 In the last 5 minutes of cooking, stir through the peas and lemon zest.
6. 6 Add the mint and Grana Padano, then stir through and serve.