The Princess and The Pea,

Put the stock pot into a pan with 800ml of water and bring this to a simmer. Leave it on the lowest heat possible to just keep it warm. We'll add this into the risotto bit by bit later on.

Heat 2 tbsp of olive oil and 2 tsp of butter in a non-stick pan on medium/low heat. Cook the onion and garlic gently for 5 minutes, being careful not to brown it off. Next add the rice for a few minutes and coat it in the oil.

When the rice has a little bit of translucency around the edges and the onion has softened up add in wine if you have some and bubble this away for around 30 seconds. If not, you can just skip straight to step 5.

Add 1/2 cup of your stock into the rice together with the peas. Stir it with long, massaging motions using a wooden spoon. When the stock has almost gone, add another 1/2 cup. When the stock has almost gone, add another 1/2 cup. Repeat this process until all the stock is used (which should take around 20 minutes).

Taste the rice (be careful, its hot!). It should be soft yet with a slight firmness in the centre (if not add 1/2 cup of water and cook a little longer). At this point turn the heat to low and thoroughly mix in the goat's cheese.

Taste once more for seasoning and add a little salt and pepper if necessary. Finally, stir in all but a sprinkle of the chopped mint, leaving some for the garnish.