Pea risotto with wild garlic, making the most of a box of risotto rice and a bag of frozen peas when not much else is available.
Ingredients
1 onion, finely chopped
1 clove garlic, finely chopped
300g Arborio risotto rice
1 small glass of white wine (optional)
1 litre warm vegetable stock {800mls for the risotto, 200mls for the pea purée}
Handful wild garlic, and some for garnish
450g frozen peas, defrosted using boiling water from the kettle {300g for the pea purée, 150g for the risotto}
40g butter
50g Parmesan Cheese, finely grated
Olive oil
Salt and pepper to season
Instructions
Heat the oil in a wide deep frying pan, on a medium heat, add a tbsp. olive oil and sauté the onions for 3-4 minutes until soft. Add the garlic, then add the rice and stir.
Next add the wine, and keep stirring till it evaporates.
Then add the stock, a ladleful at a time over the next 15 minutes (set a timer), while it is slowly absorbed, you may not need it all. Keep the temp low.
Meanwhile make your purée, blend 300g of the peas with 200mls stock and a handful of the wild garlic until very smooth.
After 15 mins, the rice should still be a little al dente. Add the pea puree along with the rest of the whole peas and stir well. Cook for another few minutes until the rice is nice and tender.
Add the butter, most of the cheese, cover and cook for another minute or so till melted. Remove the lid, season to taste (I also added some chopped dill at this point, not essential!) and plate up with some fresh wild garlic leaves, or others such as pea shoots or rocket.
Finish with the rest of the Parmesan and black pepper.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/pea-risotto-with-wild-garlic/