Jude's Pea & Mint Risotto



  • 125g risotto rice

  • 125g peas

  • 1 medium onion, finely chopped

  • 1 tbs Cotswold Gold rapeseed oil

  • 1 clove garlic, crushed or grated

  • 1/2 cup dry white wine

  • 900ml vegetable stock

  • Juice of half lemon

  • 1 tbs fresh mint, chopped

  • 2 tbs Parmesan cheese, finely grated

  • 2 tbs Jess's cream


  1. Gently fry the onions in oil for 5 mins in rapeseed oil, do not allow to brown.

  2. Add the rice and stir over a gentle heat for 3 mins.

  3. Add the wine, it will sizzle, then add the garlic

  4. Stir for 1 min

  5. Add 1 ladle of the warm vegetable stock and stir until the liquid is nearly absorbed.

  6. Do the same again with another ladle and continue adding and cooking out until 3/4 of the liquid has been added and absorbed, approx 20 – 25 mins

  7. Add the frozen peas with the last 1/4 of liquid. Add the lemon juice.

  8. When all the liquid is just about absorbed, add the cream and chopped fresh mint.

  9. Serve topped with grated Parmesan.