Pea risotto

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• Ros

  25 April 2010

  Ros rated and commented on this recipe

  

  Have made this before without the pea shoots. Hoping to grow my own this year a la Alys Fowler, so should be even more delicious and spring like.

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• Yeti

  25 April 2010

  Yeti rated and commented on this recipe

  

  It looked like it'd be quite nice, I was surprised at how nice it was. I'm not much of a pea lover but I'm trying to find ways I can eat more of them and this is perfect. Really enjoyed it. I used marigold bouillon for the stock and didn't bother with butter at the beginning due to me trying to eat more healthily. Didn't use any pea shoots, drizzled with truffle oil before serving.

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• Beth

  27 May 2010

  Beth rated and commented on this recipe

  

  Very nice. Lovely flavours.

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• kiisu

  20 June 2010

  kiisu rated and commented on this recipe

  

  Easy to make and delicious. I used Japanese/Korean sushi rice which required much less stock.

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• freya's mum

  27 July 2010

  freya's mum rated and commented on this recipe

  

  It was ok but I did find that I got a bit bored of eating it before I finished. Would be ok for a starter but not a main meal

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• miss.christina

  06 August 2010

  miss.christina commented on this recipe

  Does anyone know if the calorie count is for it as 4 servings or 6? Thanks x

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• xEYEter

  15 August 2010

  xEYEter rated and commented on this recipe

  

  This risotto is quite delicious. The calorie count is totally incorrect, regardless of any of the portions. For 6 servings (onion: 125 g). Per serving: 361 kcalories, protein 8g, carbohydrate 56g, fat 8g, saturated fat 5g, fibre 5g, sugar n/a, salt n/a

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• Sonali

  03 January 2011

  Sonali rated and commented on this recipe

  

  This was very easy to make. I used frozen peas and didn't have any pea shoots. I added more cheese than the recipe stated. I would have given it a 3, but my boyfriend thought it was a 4. But i it was good for using up things I already had in the kitchen.

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• little chef

  26 April 2011

  little chef rated and commented on this recipe

  

  Really easy to make, not alot of ingredients and tasted delicious, and i dont feel it suffered from my lack of pea shoots. I added pancetta to it to give it alittle more variety of texture and flavour and this worked really well.

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• sailorgirl

  10 May 2011

  sailorgirl commented on this recipe

  Made this as a main for 2 not a starter. Was great, took 20 mins on a medium heat adding stock and stirring to make a great risotto. I used extra mature cheddar as I struggle finding vegetarian parmesan. Just at the end I also added a small handful of chopped chives. We both really enjoyed it.

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• JulietK

  07 November 2011

  JulietK commented on this recipe

  Any suggestions as to what I could use instead of the white wine?!

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• Stormcooper

  11 January 2012

  Stormcooper rated this recipe

  

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• Hannah85

  26 May 2012

  Hannah85 rated and commented on this recipe

  

  This was a brilliant recipe! Made it as a main and it was delicious. I used frozen peas but looking forward to using our own home grown peas when they are ready as sure it will give it even more flavour. Can't wait to make again!

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• Sali

  25 June 2012

  Sali rated and commented on this recipe

  

  THis was ok but lacked something. HAve had much better rissottos.

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• JaneK

  03 August 2012

  JaneK rated and commented on this recipe

  

  For the lady who found it a bit much to wade through on its own, or for those who found it a little on the dull side, we tend to make less of it & serve it, still as the 'main event', with either a small portion of gammon or cold leftover pork from a Sunday roast, both of which go with it perfectly! Obviously this isn't very 'vegetarian' but perhaps others, like me, who aren't vegetarian, enjoy browsing & using recipes from this section anyway!

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• Pichona

  03 April 2013

  Pichona commented on this recipe

  I really enjoyed this dish. I substituted the pea shoots with some thinly sliced slightly panned fried zucchini for texture. I also used good quality verjuice instead of white wine.

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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)

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Difficulty and servings

Serves 4 or 6 as a starter

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

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)

Per serving

274 kcalories, protein 15g, carbohydrate 17g, fat 15 g, saturated fat 8g, fibre 11g, sugar 10g, salt 1.91 g

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