Pea Risotto
Peas are in my freezer all year round. They are a staple in so many dishes that I make. Packed with vitamins, sweet little explosions of joy. May is the month we should start seeing fresh pods forming in the garden. Well, if the weather decides to take note of the month. Why is it still so cold? We are nearly at the end of the first week of May, it hailed yesterday.
Harvesting your own peas is something everyone should experience. But frozen peas work great with this dish, petit pois if I’m going to be picky though. Now, risotto is a bit of a love language. You have to be in the mood to stand over the pot and stir constantly. One to make when the mood to cook takes you. The flavour is so worth the effort though.
This recipe is super simple. The main tip I’ll give you with risotto is to have all of your ingredients prepped and ready next to you. Then you won’t get stressed. Simply chop, pour and stir.
Serves: 2-4
Prep time: 10-15 mins
Cooking time: 30 mins
Total time: 45 mins
Ingredients
175g risotto rice
3 garlic cloves, minced
1 onion, finely chopped
125ml white wine
750ml hot vegetable stock
2 tbsp vegetable oil
150g frozen or fresh peas
40g grated parmesan cheese
30g unsalted butter
Salt & pepper
Directions
Finely chop onion and mince garlic. Add onion to a pan with the oil and cook until softening (around 5 minutes). Then add the garlic and rice. Cook for 3 minutes to combine.
Add the wine and allow the rice to absorb the liquid. Then add a ladle of hot vegetable stock one at a time. Making sure the rice absorbs the liquid between each one. Repeat this until all the stock is used up. Stirring between each ladle.
That should take around 20 minutes. Once the stock is used up, add the peas and the butter. Stir to combine and remove from the heat once the butter is melted. Add the grated Parmesan cheese and combine together. Season to taste.