Share on
Share this recipe:

Pea Spring Onion And Rocket Risotto

Pea Spring Onion And Rocket Risotto
Cooking time
'
Nr of servings
4
Logo Thanks to Yes Peas !
'
Cooking time
4
Nr of servings

Ingredients

  • 1.2 litres of good vegetable stock
  • 500 g frozen peas
    Birds Eye Garden peas 800g
  • 100 g butter
  • 2 tablespoons 2 tablespoons olive oil
  • 2 cloves garlic, peeled
  • 10 spring onions, sliced (1cm in length)
  • 300 g Arborio risotto rice
  • Sea salt and black pepper
  • 3 good handfuls washed rocket
  • 150 g freshly grated Parmesan
  • 1 tablespoon flat leaved parsley, chopped
  • Sea salt and black pepper

Method

  1. Bring half the stock to the boil with half the peas and simmer for 5 minutes. Place in a food processor, blend well. Add the remaining stock to this puree to give a pouring consistency. 
  2. Heat half the butter and the olive oil in a heavy-based pan. Crush the garlic and add it to the pan. Add the spring onion and stir. Add the rice and stir for 2 minutes to coat it with oil. Add enough pea stock to cover the rice.
  3. Cook gently, stirring all the time. Add more pea stock as it is absorbed into the rice.
  4. Serve with the pea puree and remaining lemon and parsley.
  5. Adjust the seasoning and serve piled into bowls with more Parmesan if required.
Share on
Share this recipe: