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Toast the hazelnuts in a small dry frying pan over a medium heat until lightly golden, then set aside.
Weigh out your frozen peas into a bowl and set aside to defrost.
Finely chop the shallot or onion.
Heat the olive oil in a frying pan over a medium heat. Add the shallot or onion, along with a pinch of salt. Cook, stirring regularly, for 8–10 minutes until softened but not coloured.
Meanwhile, finely chop the garlic cloves, roughly chop the toasted hazelnuts, and pick the mint leaves.
Add the garlic to the frying pan and cook for 1 minute more, then tip in the rice. Stir everything together, toast for a minute or so, then pour in the white wine.
Once the wine has been absorbed by the rice, add a ladleful of vegetable stock. Cook, stirring regularly, until the stock has been absorbed, then repeat. Keep adding the stock until most of it has been absorbed and the rice is tender with a slight bite; this will take around 20–25 minutes.
Meanwhile, tip half the peas into a blender, along with 1 tablespoon of the vinegar, most of the mint, plenty of salt and pepper and 100ml (3½fl oz) water. Blitz to form a smooth, vivid green purée. (If you prefer, you can do this in a bowl using a handheld stick blender.)
Once the rice is tender, stir through the pea purée and the remaining whole peas. Finely grate in the parmesan and stir until everything is heated through. Season to taste, adding a little more vinegar if you like.
Dish up the risotto between two bowls, then crumble over the feta and scatter over the toasted hazelnuts and the remaining mint leaves. I like to finish it with a splash of Tabasco and a squeeze of lemon, to serve.