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.
Hello, how is everyone doing?
I’m not going to use this space to talk about the current Coronavirus pandemic, as so much has been written everywhere else, and I’m not sure I have anything to add to the conversation. In fact wouldn’t it be good to have a different conversation?
Anyway, cooking this week has included raiding my freezer and peering to the back of my cupboards to make the most of what I have before the big supermarket shop. I found peas, risotto rice had an onion, some Parmesan cheese and a dribble of white wine left in the fridge. It was definitely time to make the pea risotto that has been on my ‘to make’ list for a while. I love how the blended peas turn this dish the most amazing shade of green.
I was lucky that in my fridge, I had a little wild garlic left from a farmers market shop, before they all had to close a few weeks ago. If you don’t have any (or any access for forage any in your neighbourhood), you could swap it for a handful or spinach, or add extra garlic to the base of the dish. You can check out my other wild garlic recipes here.
I look forward to serving this pea risotto topped with perfectly pan-fried buttery scallops or seared salmon and curly delicate pea shoots, in better days.
For a recap on the risotto making process, you can check out my how to video.
To blend the peas I recommend a Froothie Blender.* I have one and I couldn’t live without it, providing professional blending results in a home kitchen. The model I have is no longer available so I’ve been advised by Froothie to recommend the 9200 2nd generation which best priced model now. If you buy via this link, you will be rewarded with an extra 2 years warranty, and you will be able to use a 0% interest free deal to spread the cost.
- 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
- 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.
Happy spring comfort food, do let me know if you give it a go.
*I am an ambassador for Froothie Blenders which means I receive a small commission on any sales directed from my website.