29 Oct Mushy Pea Risotto -sooo good

For the pea purée:
  • 2 tbsp olive oil
  • 100ml vegetarian dry white wine
  • 550g frozen peas, thawed
  • 3 onions, chopped
  • 200ml good quality vegetable stock
  • 3 tbsp chopped fresh mint
For the risotto:
  • 1 litre vegetable stock
  • 1 onion, chopped
  • 350g Arborio rice
  • sunflower oil, for frying
  • 4 tbsp olive oil
  • 2 cloves garlic, chopped
  • 300ml vegetarian dry white wine
  • 2 courgettes, peeled into strips


Stage 1

To make the pea purée, heat the oil in a saucepan and cook the onion for 10 minutes, until softened. Add the wine, stock and peas, bring to the boil and simmer for 5 minutes. Transfer to a food processor and blend until chunky. Stir in the mint and allow to cool.

Stage 2

To make the risotto, bring the stock to the boil in a pan. Reduce the heat, cover and simmer. Heat the olive oil in a large saucepan and cook the onion and garlic for 5 minutes, until softened. Add the rice and stir until coated. Pour in the wine and bring to the boil, stirring until absorbed. Stir in a ladleful of the simmering stock, cooking and stirring over a low heat until absorbed. Continue adding the stock in ladlefuls, stirring, until all the liquid is absorbed and the rice is tender.

Stage 3

Meanwhile, pour 4cm sunflower oil into a large frying pan and heat until hot. Add the courgette strips and fry for 5 minutes, until golden. Using a slotted spoon, transfer to a plate and drain on kitchen paper. Keep warm.

Stage 4

Stir in one-third of the pea purée and serve the risotto immediately, topped with the courgette strips.

Stage 5

Allow the remaining pea purée to cool completely. Divide the mixture in half and spoon into freezer bags. Seal and freeze.

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