Lemon, Pea & Mint Risotto

Serves: 10 (as a main meal)

Ingredients

• 100ml Pritchitts Cooking
• 300g risotto rice
• 150g full fat soft cheese
• 500ml vegetable stock
• 100ml white wine
• 140g diced onion
• 200g cooked garden peas
• 2 fresh lemons, juice & zest
• 10g mint, chopped
• 100g Lakeland Dairies Butter
• sea salt
• milled black pepper

Method

Melt the Lakeland Dairies Butter in a thick bottom pan. Add the onion and cook without colour, until soft.

Add the rice and cook for a few minutes, again without colour.

Pour in the wine and reduce by half, then add the stock a litttle at a time.

Add the full fat soft cheese and pour in the Pritchitts Cooking.

Season with the salt and pepper and once the rice is cooked, stir in the peas, mint and lemon.

The risotto should be loose and creamy now.  Place into a bowl and serve.