Frozen Pea Risotto with Rocket
As we wait for spring produce to truly arrive, I lean on my store-cupboard and freezer staples like peas to bring a touch of brightness to my cooking.
Risotto was one of the first dishes that made me fall in love with the process of cooking. There’s something deeply satisfying about standing over the pot, slowly stirring as the rice transforms into something rich and silky. The addition of blended peas gives this version a beautiful colour and a delicate sweetness, making it a favourite I return to often.
Garnish with a handful of fresh rocket leaves, and plenty of fresh Parmesan cheese. Or if you have time and patience, you can grow your own pea shoots to use instead. These are best grown on an indoor windowsill and all you need is a shallow tub full of compost and a packet of supermarket dried peas – even I’ve managed this!
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 200g Arborio or Carnaroli risotto rice
- 60mls white wine
- 700mls warm vegetable stock {~ 600mls for the risotto, 75-100mls for the pea purée}
- 300g frozen peas, defrosted using boiling water from the kettle {200g for the pea purée, 100g for the risotto}
- 25g butter
- 30g Parmesan cheese, finely grated
- Lemon zest
- Sea salt and black pepper
- Handful fresh rocket leaves
- Heat the oil in a wide, deep frying pan, on a medium heat. Sauté the onion for 3-4 minutes until softened and translucent but not browned. 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 while it is slowly absorbed, you may not need it all. Keep the temp fairly low with the stock on a very light bubble.
- Meanwhile make your purée, blend 200g of the peas with 75-100mls stock until very smooth.
- After 15 mins, the rice should still be a little al dente. Add the pea purée along with the rest of the whole peas and stir well. Cook for another 3-5 minutes until the rice is nice and tender.
- Add the butter, most of the cheese, cover and leave on a low heat for another minute or so till melted. Remove the lid, stir again, and then season to taste with salt, pepper and add some lemon zest to perk it up.
- Plate up in a bowl, and top with rocket, additional Parmesan and some black pepper.