Fresh mint, finely chopped and amounting to around 3 tablespoons
25g grated parmesan
Freshly ground black or green pepper
Melt half the butter, along with the olive oil, in a saucepan over a moderate heat.
Add the onion, lower the heat and cook for just under 10 minutes until softened but still translucent.
Meanwhile, make the vegetable stock by adding bouillon powder or a vegetable stock cube to 850ml boiling water. Pour the stock into another saucepan and keep it simmering on a very low heat.
When the onion is cooked, stir in the rice and coat in the butter and oil.
Add one ladle of hot stock at a time to the risotto, always stirring continuously until it has been absorbed, before adding the next ladle. Continue until all the stock has been used, which will take around 15 minutes.
Run the frozen peas under hot water to de-frost them.
Test that the rice is cooked and then mix in the peas and mint and cook for a further 2 minutes. The rice is cooked when it's tender on the outside but has a firm bite in the centre, and has a loose, soft consistency.
Season well with the pepper.
Remove the pan from the heat and quickly beat in the parmesan and the rest of the butter.
Divide the risotto between 2 warmed bowls and serve immediately.
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