Pea and Mint Risotto

Pea and Mint Purée

• 1 garlic clove
• 50 g shallots, halved
• 20 g olive oil
• 250 g frozen green peas
• 100 g water
• 1 bunch fresh mint leaves (approx. 10-15 g)

Risotto

• 30 g Parmesan cheese, cut in pieces (2 cm)
• 60 g shallots, halved
• 20 g olive oil
• 200 g dry white wine
• 250 g risotto rice
• 450 g liquid vegetable stock, salt-free, hot
• 1 tsp fine sea salt, or to taste
• ½ tsp ground black pepper, or to taste
• 100 g frozen green peas
• pea shoots, for serving
  of rocket leaves, for serving