Pea, Basil & Mint Risotto

1. 1

   Bring the stock to a steady simmer in a saucepan.

2. 2

   Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.

3. 3

   Add the garlic and the lemon rind and cook for another minute until the garlic is golden.

4. 4

   Add the rice and stir for 1 minute, making sure all the grains are well coated.

5. 5

   Add the wine and stir until completely absorbed.

6. 6

   Add the stock a ladle at a time, sirring frequently.

7. 7

   Wait until each addition is almost completely absorbed before adding the next ladle.

8. 8

   Reserve 1 ladle to add at the end.

9. 9

   Half way through cooking the rice add the peas.

10. 10

    After 18-20 minutes the rice should be creamy and tender but still have a little bite.

11. 11

    Add remaining ladles of stock and turn off the heat.

12. 12

    Stir through the herbs, cheese and juice and season to taste before serving.

* Per serving · 4 servings · Values may vary.