Pea Risotto with red pepper relish

A simple risotto that even the kids will love, I make this one quite regularly! - Serves 4

Ingredients
1lb 2oz/511g fresh peas
1 onion
1 garlic clove
1 red pepper
2 tomatoes
1.75pint / 994ml chicken stock
Fry Light
12oz/340g risotto rice
salt and pepper

Method
1. Peel and chop the onion, peel and crush the garlic.  Deseed and chop the pepper and chop the tomatoes.
2. Place the onion and stock in a pan and bring to the boil - simmer for further 20 minutes.  Allow to cool slightly and blitz until smooth.  Pour back into pan and gently reheat.
3. Spray a frying pan with Frylight, add the garlic and cook briefly.  Add the rice and a ladleful of stock, and cook over a medium heat until the liquid has been absorbed.  Repeat adding a ladleful at a time.  After 15 minutes add the peas and continue to cook until all the stock has been used and the rice is creamy and tneder.
4. Meanwhile, make the relish by mixing together the peppers and tomatoes, season well and serve the risotto with the relish on top.