Pea and Mint Risotto

I love risotto, it one of my favorite foods ever and it sounds really posh! The thing I love the most about this particular risotto is the fact that it barely uses any ingredients and the ones it does use are likely to be in your fridge/freezer already. In other risotto recipes there are expensive ingredients that I personally don't always have available, and many of them also use wine, whereas i believe wine is for drinking! So here is a student friendly, vegetarian, mint and pea risotto.

Ingredients
Dash of Olive Oil
Half an onion
1x garlic clove
Arborio Rice
Frozen peas
Bouillon
Cheese (Cheddar preferable, I only had Red Leicester)

To Season: Mint, Salt, Pepper

Method

1. Dice up your onion and garlic clove, whilst putting a large sauce pan on the hob with a little oil, and filling your kettle with water and turning it on to boil.

2. Once the kettle has boiled, fill a jug with the boiled water and add a tea spoon of bouillon to make a stock. If you prefer it a little stronger, add more.
3. Add the diced onion and garlic to the hot oil and also add the arborio rice.
4. After a few minutes, add the first bit of stock to the pan. Only pour enough in to just cover the onions and rice. Stir gently.
5. Repeatedly pour small amounts of stock into the pan, stirring almost contiuously.
6. Whilst doing this, add frozen peas to a separate smaller pan and boil.
7. Once the rice is soft and has absorbed the stock, drain the peas and add them to the rice mixture. Add your mint and any other seasoning.
8. Mix all together, and serve onto a place. If wanted, grate cheese onto the top of your risotto and enjoy!