Pea Spring Onion And Rocket Risotto

Cooking time
'
Nr of servings
4
Difficulty Level
Pea Spring Onion And Rocket Risotto

Logo Thanks to Yes Peas !
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

1.2 
litres 
of good vegetable stock
500 
g 
frozen peas
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

Preparation

  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.