4th April 2020

Pea risotto

This simple delicious Italian staple is best enjoyed with a Sauvignon Blanc.

Serves 4

Ingredients

500g risotto base
150g pea puree
75g fresh peas
100g Parmesan
75g butter

FOR THE PEA PUREE

100g defrosted peas
75ml vegetable stock
10g honey
20g butter
5g salt

FOR THE RISOTTO BASE

350g Arborio rice
1 shallot, finely diced
125ml white wine
1½ litres vegetable stock

Method

PEA PUREE – Bring the vegetable stock, butter and honey to the boil then add the peas and cook for a further two minutes. Blend in a food processor until smooth. Put in a bowl and cover until needed.

RISOTTO BASE – Bring the vegetable stock to the boil and then turn it down to a simmer. In a heavy-based saucepan, cook the shallots with a pinch of salt until translucent. Add the rice and fry for one minute. Then add the white wine and reduce to a syrup. Add one ladle of vegetable stock to the risotto and keep stirring until the stock reduces. Repeat this process for ten minutes.

How to finish– Add the pea puree and cook for a further two minutes. Add a little more vegetable stock if needed. Remove from the heat, add the butter and Parmesan and stir until nice and creamy. Season to taste. Garnish with fresh peas and extra grated Parmesan.