Anyway. This recipe is tasty, easy, and pretty filling. Go go picture recipe!

Prep Time: 5 mins | Cook Time: 40 mins | Servings: 2 | nutritional info: 423 kcals, 25g protein, 17g carbohydrate, 27 g fat.

Ingredients picture:

Puttings together: Melt the butter in a large pan, add the onion and gently heat for about 10 mins until really soft.

Meanwhile, put a third (50g if serving 2) of the peas into a food processor with a ladleful of stock and whizz until completely pureed

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min.

Pour in the wine, then bubble and stir until completely absorbed.

Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – about 20-30 mins. When it’s tender, stir in the puréed peas, remaining peas, (vegetarian) Parmesan, brie, and some seasoning

Stir until the cheese is all melty and awesome. Give the risotto a final stir, spoon onto plates and top with some pea shoots and a drizzle of olive oil, then a last twist or two of black pepper. Mmm…