Pea and Gorgonzola Risotto

Risotto can be so delicious, especially when combined

with the sweet flavour of early-season peas from the garden.

Vary the flavour of this dish by adding asparagus or baby broad beans.

Instead of Gorgonzola,

use a grated strong Cheddar cheese or a crumbly Stilton or other flavoursome English cheese.

Ingredients:
225g shelled garden peas
30ml olive oil
50g butter
1 onion, finely chopped
350g Arborio rice
150ml dry white wine
1 litre vegetable stock
Sea salt and freshly ground pepper to season
50g Gorgonzola cheese,crumbled or cut into small cubes
30ml chopped fresh parsley

To Garnish:
Olive oil
Parmesan cheese shavings

Method:
Blanch the peas for a minute or two in boiling water, drain through a colander and rinse with cold water.
Heat the vegetable stock in a large saucepan and keep it simmering.
Heat the oil with about a 1/4 of the butter in a large pan, add the onions and fry gently till translucent.
Add the rice to the cooked onion and stir gently till the rice grains are thoroughly coated in the oil and butter.
Turn up the heat a little and pour in the wine, Stirring through the rice till it has been taken up.
Gradually add the stock, a ladle full at a time, stirring constantly, allowing the rice to absorb the liquid before adding more.
This will take about 17-20 minutes.
Season with sea salt and freshly ground black pepper.
Remove from the heat and stir in the peas, Gorgonzola cheese and remaining butter.
Rest for about 5 minutes before serving.
Serve drizzled with olive oil and sprinkled with Parmesan shavings.