How To Make Green Pea Risotto
Green Pea Risotto Recipe. This enticing recipe for green pea risotto makes a perfect vegetarian rice dish. It can also be varied by adding seafood. Experience our Green Pea Risotto recipe.
Step 2: Purée the peas
To begin, put the peas in a blender and just pulse the dial a few times. You want to achieve a rough purée and not a fine one.
Step 3: Heat the stock and water
Put the stock and water into a saucepan and bring it to a simmer. After simmering, move the pan to another oven plate set at a low heat to keep the stock warm.
Step 4: Sweat the shallots
Place the low-sided saucepan over a moderate temperature to heat. Next, add the olive oil and then the shallots. Sweat them for a few minutes while stirring from time to time but do not leave them long enough to turn brown.
Step 5: Mix the rice and shallots together
Add the rice to the shallots and mix well until all the rice is coated with oil. Season with salt and pepper.
Step 6: Add the alcohol
Pour in the wine followed by the vermouth and stir until completely absorbed by the rice.
Step 7: Add the stock
Pour in three ladles of stock and then stir well. When the stock has been absorbed, add a further ladle. Keep adding more until the rice is almost fully cooked and the consistency is creamy but not too runny. This will take about fifteen minutes.
TIP
A Videojug tip - Stirring releases the starch making the risotto more creamy.
Step 8: Add the peas
Add the pea purée that was prepared earlier. Mix the peas and the rice together until the risotto has a uniform colouring.
Step 9: Finish the risotto
Just before serving, fold small amounts of butter into the risotto then mix well. Do this a couple of times. Then add the parmesan, mint, and season with salt and pepper.
Step 10: Serve immediately
If you would like to vary the risotto slightly, you could add seafood. In this case it is best to leave out the parmesan cheese.
