Name: Pea risotto
Prep time: 20 min
Cook time: 20 min
Yield: 1
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) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pea risotto

1. 50g butter -

2. 1 onion, finely chopped -

3. 300g frozen or cooked fresh peas -

4. 1.7l hot vegetable stock -

5. 350g risotto rice -

6. 200ml white wine -

7. 25g parmesan, or vegetarian alternative, grated -

8. 2 good handfuls pea shoots -

9. extra-virgin olive oil, to drizzle (optional) -

How to cook deliciously - Pea risotto

1. Stage

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.

2. Stage

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.

3. Stage

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.