Pea risotto

Pea risotto

  • Rating: 4 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal274
fat15g
saturates8g
carbs17g
sugars10g
fibre11g
protein15g
salt1.91g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.31 ratings
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