A bit of a celebration of peas. The original recipe also suggested topping it off with pea shoots at the end but unfortunately we couldn’t find any today. Not as tasty as some of our richer risottos (with much more butter and cheese) but very nice all the same.
Pea risotto – to serve 4
- 50g butter
- 1 onion, finely chopped
- 300g cooked fresh peas
- 1.7 litres hot vegetable stock (you might not need it all)
- 350g risotto rice
- 200ml white wine
- 25g Parmesan, grated
Melt the butter in a large saucepan, add the onion and cook gently for about 10 minutes until very soft but not coloured.
Whizz about a third of the peas in food processor with a ladle of stock to make a purée.
Stir the rice into the onion, turn up the heat, then sizzle and stir for about a minute. Add the wine and bubble until it has all be absorbed, stirring the whole time. Continue cooking this way, adding a ladle of stock at a time and stirring continuously until the rice is tender and creamy. It should take between 20 and 30 minutes.
Stir in the pea purée, the remaining peas, Parmesan and seasoning, then turn off the heat and leave to stand for a few minutes. Drizzle with a splash of good olive oil before serving if you like.
Wine Suggestion: A Sauvignon Blanc should complement the fresh green pea flavour you can often find similar characteristics in the wine. We prefer the more subtle versions from the Loire Valley but there are some excellent examples from Marlborough in New Zealand that don’t go too over the top, like Morton Estate.
(Original recipe from BBC Good Food)
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