Ulrika Jonsson served up a tasty pea and ricotta risotto on today’s episode of Lorraine.

The ingredients: 750ml good quality chicken stock, 750g garden peas – ideally freshly podded, or good quality frozen peas, Sea salt, 2 tbsp fresh chopped mint leaves, 2 cloves of garlic, 1 left whole, 1 chopped, 100g unsalted butter, 4-5 echalion shallots, or shallots, finely chopped, 1 stick of celery, finely chopped, 200-300g Arborio or Carnaroli rice, 100ml dry Vermouth Martini, 2 tbsp fresh basil leaves, torn, 125g ricotta cheese, lightly beaten, 1 lemon, zested, 50g Parmesan cheese, freshly grated and pea shoots to serve.