Spring risotto with garden fresh peas

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Spring risotto with garden fresh peas Serves 4 Ingredients 500ml of vegetable stock 250g of garden peas 1 tablespoon of olive oil 50g butter 1 clove of garlic 5 spring onions, coarsely chopped 150g risotto rice A handful of washed rocket 1/2 a tablespoon of flat-leaved parsley, chopped Sea salt and freshly ground black pepper Method Pour half the stock into a pan and bring to the boil, adding half the peas and simmer for 5 minutes. Allow to cool, before blending in a food processor, then mix in the rest of the stock. Put the olive oil and half the butter (25g) into another pan and heat, adding the crushed garlic followed by the spring onions. Add the risotto rice and stir to coat it with oil, cook for 2 minutes, stirring occasionally. Cover the rice with your pea puree and cook gently, stirring all the time. Add more stock as it is absorbed into the rice.?? After approximately 10 minutes, add the remaining peas, some more stock and salt and freshly ground black pepper. Cook for another 5 minutes, stirring well. Add the rocket and stir, then add the remaining butter and parsley.?? Season to taste.

Online catalogue | How to section | Recipes | Spring risotto with garden fresh peas