Place a pot on heat and add the butter. Dice the onion and cook it in the foaming butter. Add the rice and white wine. Gradually add the stock or whey, stirring occasionally until the rice is just cooked. If more liquid is needed to cook the rice you can add a little water. Season with salt and pepper, ricotta, some of the peas, lemon and olive oil. Pop in a bowl and top with herbs, nasturtium leaves, raw peas and mint oil (see below). 

Tip: If you can not find nasturtiums, use rocket, large sorrel leaves or better still, pea tendrils.

Serve with Darren Robertson and Mark LaBrooy's mint oil.