Pea risotto

Name: Pea risotto
Prep time: 20 min
Cook time: 40 min
Total time: 1 min
Ingredients: 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)

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 5

Author : Good Food team

josh eagleton 30 60 minutes

Ingredients

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50 grams butter1 onion, finely chopped300 grams frozen or cooked fresh peas1.7l hot vegetable stock350 grams risotto rice200 milliliters white wine25 grams parmesan, or vegetarian alternative, grated2 good handfuls pea shootsextra-virgin olive oil, to drizzle (optional)

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Instructions

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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.