Video recipe: James Tanner's Pea and goat's cheese risotto

Method

1. Heat ½ pint of the vegetable stock and bring to a simmer. Next add 200g of the frozen peas; cook for 1 min then blend and pass mixture through a fine sieve.
2. Heat a non-stick pan and add a splash of vegetable oil. Finely chop the garlic and onion, and sauté together for 1 min. Add sliced mushrooms and cook for a further minute.
3. Add the long-grain rice rice to the frying pan and stir through the vegetables. Add pea puree mixture and cook for 2 mins then crumble in ¾ of the goat's cheese and the remaining whole peas and cook for a further minute.
4. Loosen the mixture with the remaining hot stock and season to taste. Spoon the mixture into bowls and crumble the remaining goats cheese over the top before drizzling with extra virgin olive oil and serving.
   

By Uncle Ben's