Pea risotto with pea shoots & lemon

Melt the butter in a large pan, add the onion and cook gently for about 10 mins until really soft and translucent.

Whilst the onions cook, defrost the peas by placing them into a saucepan of boiling water and cooking for 3 minutes. Drain and place into cold water to stop them cooking any further then, when cool, drain again and set aside.

Put 100 grams of the defrosted peas into a food processor with a ladleful of stock and whizz until completely puréed.

When the onion is soft, add the rice and stir through to completely coat the grains of rice in the buttery onions then pour in the wine and bring to a boil, stirring until the wine has been completely absorbed by the rice. Add a ladleful of stock and stir until the liquid has been absorbed again, and continue like this, adding stock and stirring, until all of the stock has been absorbed and the rice is tender and nearly cooked through - this will take about 20 - 25 minutes.

Stir in the puréed peas, remaining whole peas and Parmesan and season with salt and pepper, then turn off the heat and leave the risotto to stand for a few mins.

Serve the risotto in bowls, adding the pea shoots to garnish. Finally, sprinkle over the lemon zest and drizzle a little extra virgin olive oil to serve.

Place the pea shoots in a bowl with the lemon zest, a drizzle of olive oil and some salt and pepper then toss together to coat everything in the dressing.

Give the risotto a final stir, spoon into shallow bowls and top with some dressed pea shoots and an extra drizzle of olive oil, if you like.