Pea and parmesan risotto

Ingredients

• 1 tray of Moorea shelled garden peas
• 160 g arborio rice
• 1 shallot
• 700 ml hot vegetable stock
• 100 ml white wine (optional)
• 40 g grated parmesan
• 20 g butter
• 1 tbsp olive oil

Method

1. Soften the chopped shallot in the oil, then add the rice and stir for 1 minute.
2. Pour in the white wine and let it evaporate.
3. Add the stock a ladle at a time, stirring, for 18 minutes.
4. Halfway through, add the peas.
5. Off the heat, stir in the butter and parmesan, cover for 2 minutes and serve.

💡 Keep a few raw peas for crunch when serving.