Step 1

Rinse rice under cold water. Place in a saucepan with stock. Bring to boil over high heat, stirring occasionally. Reduce heat to low. Simmer, covered, for 15 minutes or until liquid is absorbed and rice is just tender. Remove from heat. Sprinkle peas over rice. Stand, covered, for 5 minutes.

Step 2

Transfer rice mixture to a large bowl. Add cheese. Season with salt and pepper. Stir to combine. Set aside to cool for 30 minutes. Add mint, 1/3 of the egg and 1/4 cup flour. Stir to combine.

Step 3

Place breadcrumbs on a plate. Place remaining flour in a bowl. Whisk remaining egg with 1 tablespoon cold water in a separate bowl. Using wet hands, shape 2 level tablespoons of rice mixture into balls. Roll in flour, shaking off excess. Dip in egg, then toss in breadcrumbs to coat. Place on a large plate. Refrigerate for 30 minutes.

Step 4

Meanwhile, make Mint and Pecan Pesto. Place half the mint and pecans, parmesan and garlic in a small food processor. Process until finely chopped. Transfer to a bowl. Stir in oil and lemon juice. Roughly chop remaining mint and pecans. Add to pesto. Season. Stir to combine. Transfer to a serving bowl. Sprinkle with lemon rind. 5 Pour enough oil into a large saucepan to reach 5cm up side of pan. Heat over medium-high heat. Cook risotto balls, in batches, turning, for 4 to 5 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel to drain. Serve warm risotto balls with mint pesto.