25g Italian-style hard cheese (pecorino, Parmesan or vegetarian alternative), grated
juice and zest 1 lemon
2 slices leftover bread (a few days old is best)
2 frozen red chillies (deseeded if you don't like it too hot), see tip, below left
small bunch mint, chopped
The chillies are easier to grate from frozen and will keep in the freezer for months.
Heat the oil in a large pan. Add the onion and cook for 5 mins, then add the garlic. Stir in the rice for 1-2 mins, then add the stock, a little at a time, stirring continuously until the rice is nearly cooked and the stock has all been absorbed – this will take about 20 mins. Meanwhile, tip the peas into a colander and run under the hot water tap until defrosted. Drain well, tip into a bowl and roughly mash with a potato masher.
Remove the risotto from the heat, stir in the peas, cheese and a squeeze of lemon juice, then season well.
Grate the bread on a box grater into chunky crumbs. On the finer side of the grater, grate the chilli. Heat a drizzle of oil in a frying pan, add the chilli, lemon zest and crumbs and cook for 2 mins until crispy, then add the mint and sprinkle over the risotto before serving.