Spring pea risotto

Shell peas, reserving pods. Put peas in a bowl and set aside. Put pods in a large saucepan. Peel garlic, putting all trimmings and half of the garlic cloves into same saucepan along with two bay leaves. Pick leaves from thyme and set aside. Put thyme stalks in saucepan. Finely dice leek, reserving white portion. Add darker leaves and trimmings to the saucepan.

Add water to saucepan and bring to the boil over a high heat. When boiling, reduce heat to low and simmer for 20 minutes or until liquid is reduced by half. Drain through a fine sieve over a large bowl. Return liquid to saucepan and keep warm over a low heat.

Bring a medium saucepan of water to the boil. Add peas and cook for 3 minutes or until tender. Drain and put peas in a bowl of iced water.

Melt 1⁄2 of the butter in a large saucepan over a medium heat. Add reserved white part of leek, remaining bay leaves and thyme leaves and cook for 5 minutes or until leek has softened. Crush remaining garlic, add to saucepan and cook for 3 minutes or until fragrant. Add rice and cook for 3 minutes or until rice is translucent.

Add wine to saucepan and stir to combine. With a ladle, add 200ml of the hot vegetable liquid to rice and cook gently, shaking pan from time to time without stirring. When liquid has almost evaporated, add another 200ml, shaking pan but not stirring. Repeat until all liquid has been added but not yet absorbed. Season well with salt and pepper.
 

Stir remaining butter and grated parmesan into risotto. Fold in peas and tarragon. Top with pea tendrils or snow pea sprouts, peppercorns and parmesan, if using. Serve.