Pea risotto with spinach

Heat the oil in a shallow, heavy-based saucepan or sauté pan. Add the shallots and garlic and fry gently for 3-4 minutes until soft. Add the rice, fry for a minute, then add a ladleful of the stock. Stir over a medium heat until almost all of the stock has been absorbed, then continue to cook for a further 10 minutes, gradually adding stock until roughly 200-250ml stock remains unused.

Once the rice is cooked, but still retains a bit of bite, take the pan off the heat. Pour the remaining 200-250ml stock into a liquidiser with the spinach and half of the petit pois and blend until smooth. Pour this mixture into the pan with the rice and set back over a gentle heat until hot. Stir in the remaining petit pois, cook for a further 2 minutes then add the cheese and serve. Delicious with extra cheese and freshly ground black pepper on top. Cookery School tips -To follow the recipe exactly as it appears in the video link, here are a few tips: Use echalion shallots instead of regular shallots, if you prefer. They are larger than normal shallots, but the quantity will still work well.