Green herb risotto with peas

Put the fresh herbs with 1 tsp salt in the blender and add 125 ml of stock. Mix everything on the highest setting to a smooth herb sauce. Mix the sauce in a jug with the rest of the stock.

Cut the spring onion into thin rings. Heat the olive oil in a pan with a thick bottom and gently fry the onion rings. Stir in the rice and cook while stirring until the grains are covered with a shiny layer.

Pour half of the herb stock and add the risotto to the boil while stirring. Boil the risotto gently in 18-20 minutes. Stir regularly and add the remaining spice stock while you cook for a dash.

After 15 minutes of cooking, add the frozen garden peas to the risotto and cook until tender. Finally stir ¾ of the Parmesan cheese and warm for a little while.

Serve the risotto and garnish with the remaining Parmesan cheese. Delicious with a salad of lamb's lettuce with radishes.