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1
Bring the stock just to the boil in a medium saucepan.
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2
Reduce heat and hold at a gentle simmer.
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3
Meanwhile, heat the oil in a large, heavy-based non-stick saucepan over medium heat.
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4
Add the green shallots and cook, stirring, for 1 minute or until they soften.
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5
Add the rice and stir for 1 minute or until the grains are coated with oil and appear slightly glassy.
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6
Add a ladleful (about 125ml/1/2 cup) of simmering stock to rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed.
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7
Continue to add the stock, a ladleful at a time, stirring constantly.
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8
Allow the liquid to be absorbed before adding more.
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9
Cook for a total of 20 minutes or until rice is tender yet firm to the bite and risotto is creamy.
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10
Add peas and cook, stirring, for 2 minutes or until bright green and heated through.
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11
Remove from the heat and stir in parsley.
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12
Taste and season with salt and pepper.
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13
Transfer to a heatproof bowl and set aside for 1 hour to cool.
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14
Cover with plastic wrap and place in the fridge for 3 hours to chill.
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15
Add the breadcrumbs and egg to the risotto mixture and stir until well combined.
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16
Divide into 12 equal portions and shape each into a round 7cm patty.
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17
(To freeze the patties, see To Freeze, below.)
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18
Heat 2 tsp of the extra oil in a large non-stick frying pan over medium-high heat.
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19
Add half of the patties and cook, uncovered, for 3-4 minutes each side or until golden and heated through.
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20
Transfer to a large plate lined with paper towel to drain.
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21
Repeat with the remaining oil and patties.
