Pea and Lardon Risotto

In a large saucepan, heat the stock to a simmer. Add the peas and garlic and cook until the peas are just tender. Strain the peas and return the stock to the saucepan. Plunge the peas and garlic into iced water, then drain again. Put 1 cup of peas aside to garnish. In a blender, blitz the remaining peas and the garlic with ½ cup stock until smooth. Set aside.

Heat 1 tablespoon of the olive oil in a frying pan over a medium-low heat. Add the lardons and cook until golden and crisp. Set aside for garnishing.

Add the remaining olive oil and half the butter to the pan, then add the onion and cook until soft. Add the rice and cook until for 3-4 minutes to lightly toast it. Add the wine and stir until it evaporates.

Add the salt, then start adding the stock a ladleful at a time. Keep stirring, adding a ladleful of stock as the rice dries out. Repeat until all the stock is used up. Taste the rice; if you feel it is a bit chewy add extra stock or water until it is cooked enough to your liking. This will take about 20-25 minutes.

In the last 5 minutes, add the whole and puréed peas. Turn off the heat, add the parmesan and remaining butter, and stir until the risotto looks glossy and creamy. Add the lemon zest, then season to taste.