How To Make Green Pea Risotto

Step 1: You will need…

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.

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.