Risotto with peas and thyme

I think I've lost count of the number of times that a packet of frozen peas has saved the day. Versatile, cheap, almost as good as fresh, and there in the freezer when you need them  - what more could you ask for?

Last night I had very little in the fridge and even less inspiration. Peas and rice saved the day. Turning half the peas into a puree adds body to the rice and means that every grain of rice comes with the fresh, sweet flavour of peas. And my pot of lemon thyme on the windowsill turned it from a slightly pedestrian dish into something a bit more sophisticated. If you don't have lemon thyme, normal thyme will do, and you might want to add a bit of lemon zest. Or ring the changes with other herbs you have around - parsley, basil, chives...

Serves 2-3

Ingredients

200g risotto rice
200g frozen peas, defrosted
1 onion, chopped
1 knob butter
1 tbsp fresh lemon thyme leaves (or use normal thyme and a little lemon zest, grated or finely chopped)
1 litre vegetable stock (home-made or with a cube)
About half a glass white wine (optional)
2 bay leaves

Method

Melt the butter in a pan. Add the chopped onion and cook over a moderate heat for about five minutes. Meanwhile, heat up the stock. Add the rice and cook for a couple of minutes. Add a ladleful of the hot stock and stir in. Keep stirring and adding more stock as the rice absorbs the liquid. You might not need all the liquid, or if you run out, add some extra hot water.

Put half the peas in a blender or food processor with a little stock and liquidise until smooth. After about 15 to 20 minutes, the rice should be nearly cooked. Add the peas, the pea puree, the white wine (if using), and most of the thyme leaves (keep a few back for serving) and cook for three minutes more. Stir well, season and taste. Make sure it is piping hot, then serve straight away while the peas are still a vivid green.

Serve in bowls with the remaining thyme leaves sprinkled on top and pass round the parmesan separately.