Pea Risotto
With a creamy texture and a vibrant color, this pea risotto is a delightful dish that combines the sweetness of peas with the richness of Parmesan cheese. Each spoonful offers a burst of flavors, making it the perfect comfort food for a cozy dinner night at home. Top it off with some fresh pea shoots and a drizzle of olive oil for a finishing touch that will elevate this dish to a whole new level. Enjoy the goodness of this pea risotto with every bite!
— Constant Cookbook
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)
Instructions
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4 or 6 as a starter
Nutrition
- Calories: 274 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.91 milligram of sodium
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