A vibrant, fresh tasting risotto that can be made with fresh peas when in season, or the frozen variety year-round. Serves 4.

Ingredients: 300g petit pois peas; 1 leek; coconut oil; 200g arborio rice; ~1 litre veg stock; 200ml tin of coconut cream; sprig of mint.

Gently fry the finely chopped leek in coconut oil. When the leek is softened add the arborio rice and stir, coating the rice in oil and cooking for a minute. Gradually add the hot veg stock a ladle at a time, stirring the rice until the liquid is absorbed before adding more stock (you might not need all of your stock). Remember to keep stirring often. While the rice is cooking, mix 200g of peas with a bit of stock and blitz to a puree (e.g. in a blender or food processor). When your rice is cooked (after lots of stirring and adding stock), add the pea puree, the rest of the peas, and a sprig of mint (rub the sprig between your palms before adding it to the pan). Finish by stirring through some coconut cream to give it a lovely creaminess (again, you might not need all of it!). Season with salt and pepper, and serve with a few fresh mint leaves.