Mint, Pea & Feta Risotto

Method:

1. Finely chop the shallots. Zest the lemon. Crumble the feta. Chop the asparagus. Finely chop the mint leaves. Set aside.
2. Melt the butter in a saucepan with olive oil.
3. Add the risotto rice to the pan and coat the grains with the shallots, butter, and oil.
4. Add the lemon zest and a quarter of the stock to the pan. Stir well.
5. Gradually add all of the stock to the rice until it is completely absorbed, stirring frequently.
6. For the last 5 minutes of cooking, add the peas and mint.
7. Crumble in the feta, leaving a little to sprinkle on top. Drizzle with a little extra virgin olive oil to serve.