Pea risotto

Pea risotto

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(16 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 4 or 6 as a starter
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal274
  • fat15g
  • saturates8g
  • carbs17g
  • sugars10g
  • fibre11g
  • protein15g
  • salt1.91g
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Ingredients

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g frozen or cooked fresh peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1.7l hot vegetable stock
  • 350g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 200ml white wine
  • 25g Parmesan, or vegetarian alternative, grated

    Parmesan

    parm-ee-zan

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

  • 2 good handfuls pea shoots

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • extra-virgin olive oil, to drizzle (optional)

Method

  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.

  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.

  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.

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Comments (18)

Alfie Barrishi's picture
3.75

Nice risotto, and served with coconut marinated salmon, was enough to win a cooking competition! Thanks!

traveller2010's picture

I add chopped bacon (fried first) then I top with a piece of grilled/fried fish with crispy skin (cod is good- sustainable of course) and some slivers of Grana Padano.

pichona's picture

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.

janeannekell's picture
5

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!

salisali's picture
3

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

hanspan8520's picture
5

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!

LongTallJulesK's picture

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

manssy's picture

I usually substitute it with stock as I don't cook with wine.

sailorgirl700's picture

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.

chef-lorna's picture
4

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.

sonali80's picture
4

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.

xeyetee's picture
5

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

misschristina's picture

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

Thanks x

rachael01's picture
3

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

kiisudankan's picture
5

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

bethocallaghan's picture
5

Very nice. Lovely flavours.

bigyeti's picture
4

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.

salvia's picture
3

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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