Pea Risotto

Main Courses  

Ingredients

225 gm Peas
1 Onions
2 Garlic cloves
80 gm Butter
3 Tbsp Olive oil
110 gm Parmesan cheese
Salt
Black pepper
150 gm Rice

Stock

225 gm Peas
230 ml White wine
1 Onions
2 Garlic cloves
Mint
550 ml Water

Garnish

Mint

Method

To make the stock, finely chop the onion and garlic. Fry them in a little oil then add the frozen peas, fresh mint and water and/or white wine to make the amount of liquid you require. After simmering for half an hour or so, blend to make a smooth stock. You may need to add more liquid at this stage if it is too thick.

To make the risotto, first cook the rest of the peas (preferably fresh peas) and keep to one side. Finely chop the other onion and the rest of the garlic. Fry them in some oil and half the butter until soft. Add the rice and make sure it is coated with the oil and butter. Heat the stock in a separate pan. Add a couple of ladles of stock to the rice and cook until most of the liquid is absorbed. Repeat until all the stock is used and the rice is cooked. Add the rest of the butter and the grated parmesan together with the saved cooked peas. Garnish with fresh chopped mint.

Should serve 3 to 4 people.

Notes

Use fresh peas if possible, particularly in the finished dish. The pods can be used to make the stock by boiling them in water and then straining them off before proceeding as described. In this case less peas would be needed to flavour the stock.

Use proper risotto rice (arborio or carnoroli) to get the creamy texture of good risotto.

24 Sep 2023
Shirl Seath