The BBC Good Food logo
Pea risotto

Pea risotto

By
Rating: 5 out of 5.31 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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

Recipe from Good Food magazine, May 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.31 ratings

Sponsored content