Easy peasy risotto with chilli & mint crumbs

• vegetable oil↗1 tbsp tbsp

  plus a drizzle

• onion↗1 1

  chopped

• garlic cloves↗3 3

  crushed

• risotto rice↗200g 200g
• hot chicken or vegetable stock↗1l 1l
• frozen peas↗300g 300g
• Italian-style hard cheese (pecorino, parmesan↗25g 25g

  or vegetarian alternative), grated

• juice and zest 1 lemon
• slices leftover bread2 2

  (a few days old is best)

• frozen red chillies↗2 2

  (deseeded if you don't like it too hot), see tip, below left

• mint↗small bunch small bunch

  chopped

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Add the onion and cook for 5 mins, then add the garlic. Stir in the rice for 1-2 mins, then add the stock, a little at a time, stirring continuously until the rice is nearly cooked and the stock has all been absorbed – this will take about 20 mins. Meanwhile, tip the peas into a colander and run under the hot water tap until defrosted. Drain well, tip into a bowl and roughly mash with a potato masher.

2. 2

   Remove the risotto from the heat, stir in the peas, cheese and a squeeze of lemon juice, then season well.

3. 3

   Grate the bread on a box grater into chunky crumbs. On the finer side of the grater, grate the chilli. Heat a drizzle of oil in a frying pan, add the chilli, lemon zest and crumbs and cook for 2 mins until crispy, then add the mint and sprinkle over the risotto before serving.