Pea risotto and cottage cheese

Pod the fresh peas and reserve the pods. Blanch the peas for 2 minutes in boiling salted water, then refresh in iced water. Set aside until ready to serve

Bring the 1.5l of water to the boil, roughly chop and add the pea pods. Season lightly and cook for around 10 minutes, until the water tastes of the pea pods. Strain the stock and discard the pods

Bring the 150ml waters to the boil in a pan. Add the frozen peas, season lightly then blitz in a liquidizer. Pass the purée through a fine sieve and set aside to finish the risotto

Place a pan over a medium heat and add oil. Once hot, add the shallots and sweat to soften with no colour. Add the rice and cook for approximately 2 minutes until the grains start to become transluscent. Add the wine and reduce until almost dry

Add half of the pea stock, bring to the boil and allow to reduce, without stirring, until the stock is just below the line of the rice

Stir the risotto with a wooden spoon, at this point the starches will be released and you will notice the stock start to thicken. Little by little, add the rest of the stock a ladle at a time, stirring constantly until the rice is al dente (cooked but with a bite)

Beat in the mascarpone, Parmesan, butter and a good drizzle of olive oil. Stir in a couple of spoonfuls of the pea purée and the fresh peas

Divide the risotto into 2 bowls and garnish with the cottage cheese, sea salt and a handful of pea shoots. Serve immediately