Products Used

Garden Peas

Pea risotto with pea shoots & lemon

Our Garden Peas are wonderfully versatile and taste amazing when stirred through our lemon and pea shoot risotto. This Italian classic is the perfect comforting, one pot meal to enjoy with your loved ones.

Ingredients

50 grams unsalted butter

1 onion, very finely chopped

300 grams Green Isle Frozen Peas

1.7 ltrs hot vegetable stock

350 grams risotto rice

200 ml white wine

1.7 ltrs hot vegetable stock

300 grams Green Isle Frozen Peas

50 grams parmesan, finely grated, plus extra to serve

2 good handfuls pea shoots

Zest of ½ a lemon

extra-virgin olive oil, to drizzle

Salt and freshly ground black pepper

Method:  

  1. Melt the butter in a large pan, add the onion and cook gently for about 10 mins until really soft and translucent.
  2. Whilst the onions cook, defrost the peas by placing them into a saucepan of boiling water and cooking for 3 minutes. Drain and place into cold water to stop them cooking any further then, when cool, drain again and set aside.
  3. Put 100 grams of the defrosted peas into a food processor with a ladleful of stock and whizz until completely puréed.
  4. When the onion is soft, add the rice and stir through to completely coat the grains of rice in the buttery onions then pour in the wine and bring to a boil, stirring until the wine has been completely absorbed by the rice. Add a ladleful of stock and stir until the liquid has been absorbed again, and continue like this, adding stock and stirring, until all of the stock has been absorbed and the rice is tender and nearly cooked through - this will take about 20 - 25 minutes.
  5. Stir in the puréed peas, remaining whole peas and Parmesan and season with salt and pepper, then turn off the heat and leave the risotto to stand for a few mins.
  6. Serve the risotto in bowls, adding the pea shoots to garnish. Finally, sprinkle over the lemon zest and drizzle a little extra virgin olive oil to serve.
  7. Place the pea shoots in a bowl with the lemon zest, a drizzle of olive oil and some salt and pepper then toss together to coat everything in the dressing.
  8. Give the risotto a final stir, spoon into shallow bowls and top with some dressed pea shoots and an extra drizzle of olive oil, if you like.

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