Herby pea risotto

Serves 1

80g arborio rice
250ml stock
1 onion
100g frozen peas (or a mix of peas, broad beans, green beans etc - whatever's in the freezer)
teaspoon lazy garlic
fresh chopped chives and basil
parmesan
knob of butter
splash of white wine

Melt the butter and gently fry the onion and garlic for a couple of minutes. Add the arborio and coat in the melted butter, then add the wine and stir until it evaporates. Add the stock slowly, stiring until each spoonful of stock is absorbed before adding more. A couple of spoonfuls of stock from the end add the frozen peas and stir in. When all the stock is absorbed and the rice is cooked add the cheese and herbs, stir, season, stir a bit more and serve.