Melt the butter in a large pan, add the
onion and gently sweat for about 10 mins
until really soft. Meanwhile, put 100g peas
into a food processor with a ladleful of
stock and whizz until completely puréed.
Stir the rice into the onion, increase
heat to medium and sizzle the rice for
1 min. Pour in the wine, then bubble and
stir until completely absorbed. Continue
cooking like this, adding a ladleful of stock
at a time, and stirring continuously until
the rice is tender and has a good creamy
consistency – this will take 20-30 mins.
Stir in the puréed peas, remaining peas,
Parmesan and some seasoning, then turn
off the heat and leave to stand for a few
mins. Give the risotto a final stir, spoon
into shallow bowls and top with some pea
shoots and a drizzle of olive oil, if you like.