Creamy pea & mint risotto with Brie


.2 litre (2pints) vegetable stock

50 g (2 oz) butter

1 large onion, finely chopped

2 garlic cloves, crushed

300 g (10 oz) arborio rice

150 ml (1/4 pint) dry white wine

350 g (11 ½ oz) fresh frozen shelled peas

½ bunch fresh mint leaves, torn

50 g (2oz) Brie diced

Salt and black pepper

Freshly grated Parmesan cheese, to serve


Put the stock in a saucepan and bring to a very gentle simmer.

Meanwhile, non dairy butter in a saucepan, add the onion, garlic and salt and black pepper and cook over a low heat, stirring occasionally, for 10 minuets until the onion is softened but not browned, add the rice and cook, stirring, for 1 minuets until all grains are glossy. Stir in the wine, bring to the boil and continue to for 1-2 minuets until absorbed. Stir in the peas.

Stir about 150 ml (1/4 pint)of the stock into the rice. Cook over a medium heat, stirring constantly, until until absorbed. Continue to add the stock, a little at a time, cook, stirring constantly, for about 20 minuets until rice is al dented and the stock has all been absorbed.

Remove The pan from the heat. Stir in the mint and Brie, cover and leave to stand for 5 minuets until the cheese has melted. Serve with grated non dairy Parmesan.