10 mins
preparation
45 mins
cooking
Easy
4
Servings
Our method
Add the olive oil to a saucepan pan and sweat the onions on a medium-low heat until tender and translucent. Do not allow to colour or brown.
Add the Arborio rice to the onion and stir to coat the grains in oil.
Add half of the stock to the pan and bring to a gentle simmer. Ensure it retains a constant heat and gently stir as it cooks – it should take around 20 minutes. As the rice absorbs the water and begins to swell, add the remaining liquid gradually as it is absorbed. Season with a little salt and pepper.
Meanwhile, in a blender, add 40g of the cooked garden peas with a splash of water and pulse into a puree.
- When the rice is tender, add the mint sprig. Remove from the heat and gently stir in the pea puree, and fresh peas.
Mix through, remove the mint sprig and season to taste with salt and pepper.
- Serve into a bowl and dress with pea shoots, and mint sprigs
- Optional - Before serving, stir in the Parmesan and sprinkle with fresh mint.
Tip!
- Peas are great to add to soups and casseroles – there’s no preparation required
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
25
g
butter
1
medium onion (finely diced)
1
clove
garlic (crushed)
125
g
cooked garden peas
100
g
Arborio rice
350
ml
vegetable stock
40
g
Birds Eye Peas (1/2 puréed)
salt
freshly ground black pepper
50
g
Parmesan cheese (grated)
handful of fresh mint (chopped)
