PEA RISOTTO

Pea risotto image

This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

Provided by Good Food team

Time 1h

Yield Serves 4 or 6 as a starter

Number Of Ingredients 9

Ingredients

50g butter
1 onion, finely chopped
300g frozen or cooked fresh peas
1.7l hot vegetable stock
350g risotto rice
200ml white wine
25g parmesan, or vegetarian alternative, grated
2 good handfuls pea shoots
extra-virgin olive oil, to drizzle (optional)

Steps:

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.
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.
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.

Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium