Pea & vermouth grain 'risotto'

Pea & vermouth grain 'risotto'

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Takes 30-40 minutes


Serves 6
Try this wheat grain version of 'risotto' as an accompaniment to Ossobucco, instead of risotto Milanese

Nutrition and extra info

  • Vegetarian


  • kcal340
  • fat15g
  • saturates9g
  • carbs40g
  • sugars0g
  • fibre5g
  • protein11g
  • salt1.6g
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  • 2 tbsp Marigold Swiss vegetable bouillon powder
  • 3 pouches pasta wheat (see tip)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 85g unsalted butter
  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove, crushed, peeled and finely chopped
  • 1 celery stick, finely diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 75ml dry white vermouth (such as Martini)
  • 200g frozen pea
  • 4 tbsp finely grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • a small handful of fresh parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Bring 1 litre/1¾ pints water and the bouillon powder to the boil in a large saucepan. Add the pouches of wheat grain, tamping them down into the liquid with a wooden spoon. Cover the pan and boil over a medium heat for 18 minutes.

  2. Meanwhile, melt 50g/2oz of the butter in a medium-sized frying pan over a low-medium heat. Tip in the shallot, garlic and celery, and gently fry for about 5 minutes, stirring occasionally, until the vegetables have softened a little but haven't coloured. Pour in the vermouth, turn up the heat and bubble until it has almost disappeared. Set the pan aside.

  3. Remove the pouches of wheat grain with a pair of tongs and leave them to drain. Tip the peas into the stock remaining in the saucepan and simmer them for 2 minutes or until hot. Drain off the stock, reserving it, and leave the peas in the pan.

  4. Cut open the pouches and tip the wheat grain into the peas, then scrape in the contents of the frying pan. Add the parmesan, parsley and the remaining butter, and season with plenty of black pepper – it's unlikely you’ll need more salt. Return the saucepan to a low heat and stir thoroughly until the cheese has melted and the 'risotto' is a loose, creamy mass, adding a spoonful or two of the reserved stock if required. Serve immediately.

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Comments (2)

paulineparker's picture

found it - Ebly ... not in sachets but good stuff. Nice recipe too.

paulineparker's picture

where can you get the pasta wheat? I usually get my shopping from Ocado but it is not on the list as far as I can tell...

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