Pea risotto

30-60 minutes 400 kcal or less easy recipe everyday recipe family recipe fresh peas mains over an hour pea peas risotto recipe risotto rice seasonal recipe spring summer summer recipe vegetable risotto vegetarian recipe

N/A

Serves 4 or 6 as a starter

Source

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)

Method

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.