Pea, Basil & Mint Risotto

Directions

1. 1
   Bring the stock to a steady simmer in a saucepan.
2. 2
   Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
3. 3
   Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
4. 4
   Add the rice and stir for 1 minute, making sure all the grains are well coated.
5. 5
   Add the wine and stir until completely absorbed.
6. 6
   Add the stock a ladle at a time, sirring frequently.
7. 7
   Wait until each addition is almost completely absorbed before adding the next ladle.
8. 8
   Reserve 1 ladle to add at the end.
9. 9
   Half way through cooking the rice add the peas.
10. 10
    After 18-20 minutes the rice should be creamy and tender but still have a little bite.
11. 11
    Add remaining ladles of stock and turn off the heat.
12. 12
    Stir through the herbs, cheese and juice and season to taste before serving.