- STEP 1
In your largest saucepan (or in a cast iron casserole or a non-stick wok which makes this really easy), stirfry the courgettes and mushrooms in 1 tbsp olive oil for a couple of minutes. Set aside on a plate.
- STEP 2
Bring the vegetable stock back to the boil in a saucepan, cover and leave to simmer gently (don't let it overflow).
- STEP 3
Melt the butter in the pan you used for the vegetables and add 1 tbsp olive oil. Fry the onion, celery and garlic together for 3-4 minutes until soft. Add the rice and fry it, always moving it around, for another minute.
- STEP 4
Add roughly 200ml or one large ladle of the stock (which should still be simmering in its own pan) to the rice. Stir it in well and add another ladle of stock when it is absorbed into the rice. Continue doing this until the rice is nearly tender.
- STEP 5
Add the peas to the rice and stir in. Add more stock and continue stirring. Keep adding stock and stirring until the rice is cooked through.
- STEP 6
Once the rice is cooked and the peas have had at least a few minutes in the rice, take it off the heat.
- STEP 7
Stir in the sundried tomatoes, parmesan cheese, zest and juice of the lemon and the basil with the extra virgin olive oil. Grind a good amount of black pepper onto it and stir in. Ladle into bowls.
- STEP 8
If using, throw some very finely sliced truffle on top.
- STEP 9
Give each portion of risotto a little drizzle of olive oil and another grind of pepper. Garnish with a couple of basil leaves if you want to be all smartypants about it.
- STEP 10
Om nom nom nom nom!