Ingredients
1.2
litres
of good vegetable stock
500 
g
frozen peas
100
g
butter
2
tablespoons
olive oil
2
cloves garlic, peeled
10
spring onions, sliced (1cm in length)
300
g
Arborio risotto rice
Sea salt
Black pepper
3
good handfuls washed rocket
150
g
freshly grated Parmesan
1
tablespoon
flat leaved parsley, chopped
Our method
- Bring half the stock to the boil with half the peas and simmer for 5 minutes (cooking peas according to the cooking instructions on pack). Place in a food processor, blend well. Add the remaining stock to this puree to give a pouring consistency.
- 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.
- Cook gently, stirring all the time. Add more pea stock as it is absorbed into the rice.
- Serve with the pea puree and remaining lemon and parsley.
- Adjust the seasoning and serve piled into bowls with more Parmesan if required.
WHAT OUR CONSUMERS THINK
Write a review
Be the first to review this recipe