- Preparation and cooking time
- Serves 4 or 6 as a starter
- 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)
- 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.