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Spring pea risotto
Fruit and vegetables
½
onion
, diced
1 small
garlic
clove, finely grated
¼ lemon, juice only
120g/4oz baby
courgettes
, cut into 2mm slices
40g/1½oz French breakfast
radish
, sliced
40g/1½oz
radish
tops
40g/1½oz baby leaf
spinach
15g/½oz
pea shoots
, blanched in boiling water for 5 seconds
Tins, packets and jars
200g/7oz
risotto rice
Cooking ingredients
2 tbsp refined
olive oil
(or 30g/1oz unsalted butter)
50ml/2fl oz extra virgin
olive oil
(or 50g/1¾oz unsalted butter)
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
10g unsalted
butter
40g/1½oz freshly grated
Parmesan
(or a similar vegetarian hard cheese, such as Twineham Grange)
5g unsalted
butter
20g/¾oz
Parmesan
shavings (or a similar vegetarian hard cheese, such as Twineham Grange)
Other
350g/12oz fresh pea pods, shelled, shells reserved (use the shells for the stock and the
peas
for the purée and vegetables)
350ml/12fl oz iced water
100g/3½oz fresh
peas
(shelled weight)
100ml/3½fl oz
white wine
, plus extra to finish (optional)
140g/5oz fresh
peas
(shelled weight)
Back to recipe
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