Easy Pea Risotto
Easy pea risotto - fresh, slightly sweet and packed with plant based protein. This creamy risotto with peas won't disappoint.
Ingredients
- 150g Arborio risotto rice
- 600 ml stock + 120ml either stock or water for pea puree chicken or vegetable
- 250 g frozen garden peas
- 3 cloves garlic minced
- 1 whole white onion diced
- 1 tbsp olive oil
- 125 ml white wine
- Squeeze fresh lemon juice
- 2 tbsp ricotta
- Parmesan to serve
- Salt & pepper to season
Instructions
Make the pea puree
- You'll start by making an easy version of a pea puree - to do this, take 150g of your peas (set aside the remainder, we'll use those later). Boil the 150g of peas for just 2-3 minutes until slightly softened, drain and add to a blender with 120ml of either water or stock. Blend until smooth and set aside for later.
Make the risotto
- Next, sauté the diced onion and garlic in olive oil on a low heat for about 5 minutes - the onions should be translucent and softened
- Add the risotto rice, mix well and allow cook for 1-2 minutes, the edges of the rice become just slightly translucent
- Turn up the heat to medium, add the white wine and allow this to cook off until the wine is evaporated
- Add the stock a ladle-full at a time, stirring regularly until the rice reaches al-dente (roughly 20 minutes)
- When adding the last ladle-full of stock, also add the pea puree you prepared earlier and remaining frozen peas - allow this to cook for just a few minutes until the rice is cooked through
- Finish the risotto with fresh lemon juice, taste and season with salt and pepper
- Serve with small dollops of ricotta and parmesan!
Notes
You can absolutely serve this without the ricotta if desired, but I highly recommend adding the lemon juice - it adds a freshness that can't be matched.