Pea Risotto

Risotto…difficulty rating is nearly zero! However it requires constant attention so, pour yourself a large vino and get your spoon ready for a lot of stirring!
Serves 4
50g Butter

2 Shallots, finely chopped

300g Fresh or Frozen Peas (If frozen, defrosted)

1.7l Vegetable or Chicken Stock

350g Risotto Rice

200ml White Wine

40g Parmesan Cheese, grated

Extra Virgin Olive Oil

Maldon Sea Salt and Pepper

Melt the butter in a pan and gently fry the finely chopped shallots.
Add 100g of the peas to a food processor along with a dash or two of stock, and purée.
At this point, add the rice and increase the heat a little and cook for one minute.
Pour in the wine and let it bubble until absorbed. Turn down the heat a little as you do not want it bubbling vigorously.
Add a ladle full of stock and stir really well until completely absorbed.
Keep ladling the stock one at a time and stirring until it is lovely and creamy and all the stock absorbed.
Now add the pea purée and the remaining peas, stir well.
Add the Parmesan and season.
Now add a little knob of butter and give it a good vigorous stir.
Leave to stand for a few mins, stir and serve in some shallow bowls topped with a few Parmesan shavings.
This can be eaten like this alone or if you have someone in your house that craves meat, a nice pan fried chicken breast would go beautifully with it!

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