Wash and pick the leaves from the mint, discard the stalks, and set aside. Peel and finely chop the onion and garlic. Pod the peas (mine came already shelled). Wash the sugar snaps and slice diagonally into three. Grate the parmesan, set aside.
Place the mint and 1/2 tsp salt in a mortar and pound into a coarse paste. If you don't have one at home then finely chop. Add oil and stir. Fill a kettle with 1 litre of water, boil, and pour into a measuring jug. Then add the stock cube, and stir to dissolve.
Melt the butter in a medium saucepan on low heat. Add the onion, and sweat for three minutes until translucent. Then add the garlic and the rice for one minutes until glossy.
Add a quarter of the stock, bring to the boil. Turn the heat down to low. Once absorbed, add a ladle of stock at a time, stir continuously. repeat for about 20-25 minutes until al dente. You may not need to use all the stock. Remove from the heat and keep warm.
In the meantime, bring a medium saucepan with salted water to a boil. Add the peas and sugar snaps, cook for one-two minutes. Drain and set aside. Wash the watercress, removing any hard stalks, and set aside.
Stir in the mint paste, cooked veg and half of the grated parmesan. If the risotto is too thick, add a little hot water. Finish with a squeeze of lemon, half of the crème fraîche, remaining parmesan and some watercress. Season to taste with salt and pepper.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
Garden pea and mint risotto https://www.amummytoo.co.uk/garden-pea-and-mint-risotto/