Mark Hix's Pea Shott Risotto

Say hello to pea shoots, the crisp, healthy green of the moment with, naturally, a devoted website: peashoots.com

1. 1

   1. Have ready 300g risotto rice, 900ml warm vegetable stock, 100g sugar snap peas, 100g pea shoots and 30g grated parmesan, plus 1 tbsp crème fraîche and extra cheese for serving. Peel and finely chop 1 onion and 2 cloves garlic.
   2. Fry these in a pan on a medium heat in 1 tbsp vegetable oil and a knob of butter for about 5 minutes until translucent.
   3. Meanwhile chop the pea shoots finely, reserving a few for decoration if wished.
   4. Add the risotto rice to the pan and fry gently for 2 minutes, without colouring. Add a ladle of stock, stir through and continue cooking at a gentle bubble until the liquid has been absorbed.
   5. Repeat the process, gradually adding the stock one ladle at a time until 600ml stock has been used.
   6. At this point add the sugar snap peas. Then continue adding the stock until it is all used up. The rice should be cooked through but still with a slight bite to it.
   7. Stir in the parmesan, 1 tbsp crème fraîche, and the chopped pea shoots.
   8. Cook for a further 5 minutes then season to taste, and serve with extra cheese if wished. Delicious with a lightly seasoned baby leaf salad, dressed simply with olive oil.