Ingredients

  • 2 tbsp mild olive oil
  • 1 shallot or onion, chopped
  • 125g risotto rice
  • 50ml white wine
  • 500ml vegetable or chicken stock (and some extra in case)
  • 200g frozen or fresh peas
  • 35g Grana Padano, finely grated (or other hard Italian cheese)

Method

  1. Cook half the peas in a small saucepan with 100ml of water and a quarter of the chopped onion. Cover and simmer for 5 minutes.
  2. Put the cooked peas, onion, water in a blender with a squeeze of quarter a lemon, then blend into silky smooth puree. If it isn’t blending well add a splash more water.
  3. Heat the oil in a large, non-stick saucepan over a medium heat. Add the rest of the onion and fry for 3-5 minutes, stirring occasionally, until softened and beginning to colour.
  4. Add the risotto rice to the pan and stir well for 30-40 seconds, coating the grains of rice in the oil. Then pour in the wine and allow to bubble for another 30-40 seconds.
  5. Add a ladle of stock, stirring until absorbed. Repeat with the rest of the stock stirring every few minutes. This should take 15-20 minutes, don’t be afraid to add more or less stock if necessary.
  6. When the rice is almost ready, add the pea puree and remaining peas, stir and simmer for another 2-3 minutes until the risotto is creamy and the rice is tender.
  7. Remove the pan from the heat, then vigorously stir in the butter and cheese. Season to taste with black pepper, salt and fresh lemon juice.

Tips

  1. Do not wash the rice before adding to the dish as this removes the starch that gives a risotto its creaminess.
  2. Grana Padano cheese is similar in taste and style to Parmesan, any similar cheese can be substituted for a subtly different flavour.
  3. Be patient when adding the stock and ensure you stir the risotto regularly as it cooks to achieve a creamy texture.
  4. Removing the risotto from the heat before adding cheese and butter allows them to melt more gently. Too much heat can cause the fats and proteins in the cheese to separate.
  5. The last 5 minutes are crucial. By stirring you work the starch and extract it, this is what gives the risotto its trademark creaminess.

Wine Recommendation

Trabocchetto Pecorino Colline Pescaresi DOC 2018, Italy  £10.99

The Pecorino grape variety from which this wine is made is an old variety of the Abruzzo region in central Italy. Its fresh fruity bouquet reminds of apple and ripe pears, with a floral notes of jasmine. Fresh and dry on the palate, with a nice acidity, very well balanced and integrated. Soft and fruity freshness in the finish.