Recipe Index

Ingredients

• 10½oz fresh or frozen peas
• 3 tbsp olive oil
• 1 large shallot, finely chopped
• 5 garlic cloves, crushed
• 1⅓ pints vegetable stock
• ⅓oz fresh coriander
• ⅓oz fresh basil
• ⅓oz fresh chives
• 1½oz unsalted butter
• 9oz arborio or carnaroli rice
• 4fl oz white wine (optional)
• ½ lemon, juice and zest
• 3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve
• mascarpone, one spoonful per portion (optional)
• lemon zest
• finely chopped fresh chives

Method

1. Boil the fresh or frozen peas in a saucepan of water for 2 to 3 minutes, then drain the peas and set them aside.
2. Soften the finely chopped shallot in the olive oil in a deep, heavy-based pan over medium heat for 3 minutes, then add the crushed garlic cloves and cook for another minute.
3. Keep the vegetable stock at a gentle simmer in a separate saucepan so the risotto additions stay hot.
4. Blend the cooked shallot and garlic with the fresh coriander, basil and chives, half of the cooked peas and about 2/3 cup of water until a smooth green purée forms.
5. Melt the unsalted butter in the shallot pan, add the arborio or carnaroli rice, and toast the grains for 1 minute, then pour in the white wine if using and stir until it is fully absorbed.
6. Add the warm stock to the rice one ladleful at a time over a low heat, stirring regularly and letting each addition absorb before the next, until the risotto turns creamy and the grains are tender.
7. Stir the green herb purée and the remaining whole peas through the risotto near the end of cooking, warming everything together.
8. Finish the pea risotto with the lemon juice and zest and the grated Parmesan, spoon a little mascarpone onto each portion if using, and serve with extra Parmesan, lemon zest and finely chopped chives.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data