Pea risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 or 6 as a starter
Skip to ingredients
- 50g butter
- 1 onionfinely chopped
- 300g frozen or cooked fresh peas
- 1.7l hot vegetable stock
- 350g risotto rice
- 200ml white wine
- 25g parmesanor vegetarian alternative, grated
- 2 good handfuls peashoots
- extra-virgin olive oilto drizzle (optional)
Nutrition: per serving
- kcal274
- fat15g
- saturates8g
- carbs17g
- sugars10g
- fibre11g
- protein15g
- salt1.91g
Method
step 1
Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
step 2
Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.
step 3
Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
