Pea and mint risotto recipe | Gourmet Traveller recipe

Ingredients

• 60 ml olive oil (¼ cup)
• 1 onion, finely chopped
• 2 cloves of garlic, thinly sliced
• 200 gm unrefined vialone nano rice (see note) (1 cup)
• 1 litre warm chicken stock (4 cups)
• 120 gm frozen baby peas (1 cup)
• ¼ cup mint leaves (loosely packed)
• To serve: finely grated parmesan