Start by cooking the peas in some water with the mint. When cooked, remove the peas from the stock (you will need the stock for the risotto) and process the peas until you have a green chunky consistency. Next, heat the oil in a large pan And sauté the leeks and garlic for 5 minutes till soft. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Splash in the wine and stir until absorbed. Now, start adding in the stock, one ladleful at a time and cook stirring constantly, until the liquid is absorbed. Continue adding the stock, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes. Add in the sliced mange tout and cook for a further 2 minutes. Now that the risotto is cooked, stir in the pea mixture, crumble in the goats` cheese, stir in the lemon juice and zest and season well with salt and pepper. Serve immediately decorated with extra mint sprigs and grated goats` cheese

Serves 2-3

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