- 2 handfuls of arborio rice
- 2 handfuls of watercress
- A handful of mint
- 2 cups of frozen peas
- 2 cloves of garlic, finely chopped
- 1 onion, finely chopped
- 100 g goat's cheese log
- 1 carton of Woolworths vegetable stock
- A handful of Parmesan, grated
- Extra virgin olive oil
- A good knob of butter
Heat some of the vegetable stock so that it simmers. Meanwhile, cook your frozen peas in boiling water, then blend them, reserving some for garnish. Pass mixture through a fine sieve and set aside.
Heat a non-stick pot and add a splash of oil, along with some butter. Add the onion and the garlic and cook gently for about 5 minutes, or until softened (you don't want to colour them though)
Add rice to the pot and stir through the vegetables. Slowly begin adding the stock, stirring as you go. As the rice soaks up the stock, add more.
When the rice is almost cooked (it must still have a bite), add pea puree mixture and cook for 2 minutes. Add parmesan and mix.
To serve, spoon risotto into bowls and garnish with some whole peas, fresh mint, a handful of watercress and slices of goat's cheese.