That's all you need.

Wow. OK. Let's see you do it.

First thing we need to do is to get the rice on.

I'm going to use a little bit of onion.

I want the white onion because, you know,

you don't want to see any colour through this rice.

So onion softened with a bit of oil, then the rice.

Coat the oil round the rice,

then a glug of white wine.

So that gets the flavour in there as well.

Yeah? That's right. Look at me! Yeah, look at you!

Can you help me? I've only got 20 minutes.

So as that wine reduces, I start to add some stock to it.

It's add, reduce, add, reduce, add, reduce,

and the intensity of the flavours

just start to grow and grow and grow.

I like just a touch of bite and not so creamy.

But, Monica, you've got cream on your board.

That's not for your risotto, is it?

No, no, no, no, no. Sorry. Sorry, Marcus.

I'm just using it to cook the frozen peas -

which have been thawed out - to make a puree

and then folding that through the risotto. Ah.

You're not going to make a vibrant green risotto

unless you puree those frozen peas.

You're just not going to get it.

That's a beautiful green.

Beautiful, beautiful green.

All I've got here is some fresh peas

which I'm going to fold through at the end of my risotto as well.

It's really important that the chefs,

while they're doing the other jobs, that they keep coming back,

they stir this and they taste it.

And now this is what I want to see.

I want to see this risotto change colour. Look at that!

Look at that.

So just some Parmesan, and I'm doing the Parmesan off the heat.

This is just going to melt into it

and really bring this risotto together.

OK. Now I'm ready to plate.

Mm, I love that, love that, love that.

I'm just finishing it with some fresh pea shoots.

And there we have it - my vibrant green pea risotto.

Wonderful.