Risotto with Peas, Mint, and Green Apple

To make risotto with peas, mint, and green apple, first chop the onion, wash and core the apple, then peel one half and dice both halves. Make up 1 quart vegetable broth from powdered bouillon. Cook the onion until soft in 1 tbsp butter and 1 tbsp oil, in the saucepan you will use for the risotto. Add all of the diced apple, along with the peas. Leave to infuse for a few moments, then add the rice and toast. Drizzle with a little wine.

Transfer a few ladlefuls of hot broth into the pot, stirring in until absorbed before adding more, until the risotto is fully cooked. Stir in 1 tbsp butter and some grated Grana Padano and season with salt. Garnish with a generous handful of fresh mint.