Pea risotto
Simple, bright and packed with plenty of fresh and zesty flavours, this meat-free risotto is welcoming at any time of year.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp olive oil
- 25g butter
- 1large onion, finely chopped
- 1garlic clove, finely chopped
- 400g frozen petit pois, defrosted
- 2vegetable stock cubes dissolved in 1.2 litres boiling water
- 250g arborio rice
- 150ml vermouth
- 1lemon, zested
- 3tbsp mint, finely shredded
- 40g parmesan, grated
Instructions
Step 1
Melt the butter with the oil in a large saucepan and cook the onion and garlic until softened, 5-6 mins. Blitz half of the peas with a splash or two of stock to form a smooth purée, set to one side. Add the rice to the pan and let it cook for a few minutes until the rice is toasty.Step 2
Pour in the vermouth and let it cook until it's almost dry before starting to add the stock a little at a time, stirring and allowing the liquid to be absorbed before the next addition. When you have added about half the stock, stir in the pea purée and remaining peas along with the lemon zest. Continue adding the stock until the rice is cooked and the mixture looks creamy.Step 3
Stir through half the parmesan and season to taste before serving with the remaining parmesan for sprinkling.