Pea and Lime Risotto

It's so great to find fresh peas in the shops again and this is one of the first dishes of the season I used them for.

2 handfuls of fresh peas
750 ml vegetable or chicken stock
150 ml dry white wine
200 g arborio rice
1/2 red onion
2 garlic cloves
sea salt
freshly ground black pepper
20 g herb and garlic butter
50 g freshly grated parmesan
juice of 1 lime
extra virgin olive oil

Blanch the peas for 3 minutes in boiling salted water, then drain and set aside. Finely chop the onion and garlic.

For the risotto, heat some olive oil in a saucepan and sauté the onion and garlic for 5 minutes at a low heat until tender but not browned.

Add the rice and keep stirring until the rice starts to become translucent. Then add the wine. Keep stirring until the wine has been absorbed. Now start adding the hot stock a ladle at the time. Over a medium heat keep stirring the whole time. After about 15-20 minutes check if the rice is done. If you like make it al dente. Now turn off the heat and add the peas.

Next, add the lime juice, parmesan and garlic and herb butter. Mix carefully, cover and leave for a couple of minutes. This is how it becomes so wonderfully creamy. Serve immediately sprinkled with parmesan.