Pea Risotto

Dear Risotto,

You’re so versatile, easy-going and comforting. You’re like a best friend.

I’ve only just discovered that I’ve been doing you a disservice. I’ve treated you so ordinarily and not provided you with the tools to make you truly exceptional.

Well, it’s time to really stir things up. No longer will I dump you with chunky vegetables that you have to wade through. You deserve the finer things in life…

Pea Risotto

Pea Risotto

And that’s exactly what you’re going to get. Peas, butternut, cauliflower… before any of it touches your beautifully creamy grains it will first have to withstand a few minutes in the blender.

You deserve the rich colour and full taste of a pureed vegetable.

Pea Risotto

1 onion, diced
3 cloves of garlic, sliced
1 cup of arborio rice
1 litre chicken stock
1 tbs butter
2 tbs olive oil
1-2 cups of frozen peas, thawed and blitzed in a food processor

Heat a pan or casserole pot.

Add butter and oil. Once butter is melted and foaming, add the onions and fry until translucent. Then add the garlic and fry for a minute. Add rice and fry on a medium heat until grains are glossy and slightly, ever so slightly browned.

Add a cup of stock. Stir continuously, almost massaging the grains of rice. Once all the liquid is absorbed, add another 1/2 cup of stock and stir again. Repeat the process until all the stock has been absorbed. Taste your pot. If the rice grains are still very chewy, add some more rice or white wine and repeat the process until the rice is soft and creamy.

Remove the pot from the heat. Add the pureed peas and stir in. The risotto will turn green.

Garnish with black pepper and salt/lemon juice and rind/parmesan or whatever takes your fancy.

I served my green rice with lemon chicken and cauliflower and cheese sauce.

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