Mint, chilli and courgette is one of my all time favourite flavour combinations, and with the crunch of the fresh peas contrasting with the creamy risotto and gooey melted mozarella, this is an amazing way to celebrate the start of summer. Adapted from a Jamie's 20 minute meals recipe.
Serves 4
2 litres good quality veg stock (eg. Marigold)
2 courgettes
About 1kg unshelled fresh peas
1 medium white onion
A knob of butter
300g risotto rice (Arborio or Carnaroli)
Half a glass of white wine
1 red chilli
A handful of fresh mint leaves
A packet or two of Buffalo Mozzarella