Stir in a knob of butter at the end of cooking to get that glossy restaurant risotto look and taste!
Heat 1tbsp of butter in a pan, fry the chopped shallots in the butter until soft.
Add rice and cook on medium heat for 1-2 minutes. Add wine and cook until absorbed, gradually add stock for around 10-15 minutes until rice has swelled and is tender.
When rice is nearly cooked, stir in peas and cook for further 3-4 minutes adding more stock if necessary. Just before serving, take rind off brie, roughly chop and stir in to the dish until the Brie is melted.
Stir in mint to taste, season with salt and pepper and serve!
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