Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat.
Warm the olive oil in a large heavy base saucepan, you want enough olive oil so when you add the rice it is well coated.
Add the onion and cook on a low heat until they have softened and become translucent. Add the garlic and cook until the garlic becomes fragrant.
Meanwhile while the onion is cooking place ¾’s of the peas in afood processor with a splash of the stock and blitz until you have a smooth paste. If using fresh peas pop them in a small saucepan, with about ½ a cup of stock. Simmer for about 5 minutes or until the peas have softened, then puree the mixture and set aside.
Once the onions are ready increase the heat a little and add the spec and mix, cook the spec until it starts to change colour.
Add the rice and stir well – you want to ensure all the grains of rice have a good coating of oil. Splash in about ½ a cup of white wine, when the wine has nearly all been absorbed add a ladleful of warm stock and stir, allow the rice to absorb the stock before adding the next ladle full of stock, repeat this process until the rice is ‘el dente’ or soft and plumb but still holds its shape.
Stir in the pea puree mixture then add the whole peas, butter and parmesan cheese.
Season with freshly ground black pepper and extra parmesan cheese.