Pea Risotto

This risotto makes the most of peas with a pea pure, pea shoots and cooked sweet little peas

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4 or 6 as a starter

Nutrition per serving

• Kcalories

  274

• Protein

  15g

• Carbs

  17g

• Fat

  15g

• Saturates

  8g

• Fibre

  11g

• Sugar

  10g

• Salt

  1.91g

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)

Directions

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 pur�ed.
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.
3. Stir in the pur�ed 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.

Categories: Courses, Dishes, Vegetarian