• Set the oven to 180 C Place the peas and 500 ml ( 2 cups) of stock into a small saucepan and bring to a boil. Simmer on very low, approximately 2 minutes or until the peas are defrosted (over boiling will evaporate a lot of liquid and discolour the peas). Use a stick blender to puree the mixture and set aside ( or use a blender/food processor) Set aside .
• The first thing to do when making risotto is to get the stock on and heating. Remember that all rice is different and you may need a little more stock at the end so a little extra is a good idea.
• Heat the oil in a large saucepan. The best saucepan to use is a wide bottomed one. Saute the onions on a low heat until soft then add the rice. Toast it lightly, warming through before starting to add stock 1 cup at a time.
• Stir the risotto until the liquid is incorporated and add more. When the last of the stock is added, the rice should be cooked when tested, ( do this frequently), not soft and squishy but cooked. If the rice is cooked before the stock is finished set the remainder of stock aside).
• Now add the pea puree, the butter and 1 cup of Parmesan and stir well adding salt and pepper to taste. It should be a nice soupy feeling mixture, ( it will keep absorbing the liquid). Does it need more liquid?....... you can add extra. Stand with a lid on for a couple of minutes. According to the Italians this is the most important step in risotto making.

To Finish

• Ladel into bowls and serve with parmesan crisps and sprinkle with parmesan parsley mixture
• Sprinkle the parmesan in thick circles on a paper lined baking tray. Bake to a light golden colour ( about 10 minutes) and let the circles cool on the tray.