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Ingredients
- 500g risotto base
- 150g pea puree
- 75g fresh peas
- 100g Parmesan
- 75g butter
FOR THE PEA PUREE
- 100g defrosted peas
- 75ml vegetable stock
- 10g honey
- 20g butter
- 5g salt
FOR THE RISOTTO BASE
- 350g Arborio rice
- 1 shallot, finely diced
- 125ml white wine
- 1½ litres vegetable stock
Method
PEA PUREE – Bring the vegetable stock, butter and honey to the boil then add the peas and cook for a further two minutes. Blend in a food processor until smooth. Put in a bowl and cover until needed.
RISOTTO BASE – Bring the vegetable stock to the boil and then turn it down to a simmer. In a heavy-based saucepan, cook the shallots with a pinch of salt until translucent. Add the rice and fry for one minute. Then add the white wine and reduce to a syrup. Add one ladle of vegetable stock to the risotto and keep stirring until the stock reduces. Repeat this process for ten minutes.
How to finish– Add the pea puree and cook for a further two minutes. Add a little more vegetable stock if needed. Remove from the heat, add the butter and Parmesan and stir until nice and creamy. Season to taste. Garnish with fresh peas and extra grated Parmesan.
- Serves 4 -