Ingredients
1 white onion, finely chopped
1 tbsp olive oil
3 garlic cloves
1/2 tsp of dried thyme
1/2 tsp of dried basil
200g risotto rice
500ml veg stock
1 grated courgette
200g of peas
salt and pepper
juice 1 lemon
1/4 lemon zest
to serve
olive oil
1 tbsp chopped mint leaves
1 tbsp of chopped parsley
chilli flakes
Directions
Blend half the peas with a tbsp of olive oil and a few tbsp of water until smooth.
fry the onion in the oil for 5 mins then add garlic fry for further 2
add dried herbs and rice and stir for a minute
add the stock slowly stirring for 20 mins then add the courgette, the peas and purred peas.
Season with salt and pepper and cook for another 5 minutes then stir in th lemon juice and zest and top with chopped herbs, olive oil and chilli flakes.
