Green pea risotto recipe

This green pea risotto is a vibrant and comforting veggie dish that’s good for you too. We’ve blitzed together beautifully green peas, watercress and mint to make a flavour packed and colourful puree that makes this pea risotto really special. Risotto is made using Arborio risotto rice, a traditionally Italian rice that is now also grown in California and Arkansas. This type of rice releases lots of starch when cooked, to give the characteristic creaminess you’d expect from a risotto. Watercress is often overlooked, or only used as just a garnish, but we love the peppery flavour it gives our green pea risotto. It also works really well in sandwiches or omelettes.

Ingredients

• 1tbsp olive oil
• 2 french shallots, chopped
• 1 clove garlic, crushed
• 400g risotto rice
• 150ml white wine
• 750ml veg stock
• 300g frozen peas, thawed
• 200g watercress
• 1 bunch mint leaves
• zest and juice of half a lemon
• Reduced fat crème fraiche, to serve

Method

1. Heat the olive oil in a heavy bottomed frying pan over a medium heat and cook the shallots for a few mins until soft, then add the garlic and cook for 2 mins more then add the rice.
2. Increase the heat and add the wine to the pan. Cook off for 1-2 mins then add ¼ of the stock. Reduce to a simmer and continue to gradually add the stock until all the liquid has been absorbed and the rice is just tender.
3. Meanwhile, blitz the peas, watercress, mint and lemon in a food processor. Add the green puree to the pan of cooked risotto, season to taste, and cook through for 1 min.
4. Divide the risotto between 4 bowls and top with crème fraiche and some extra cooked peas to decorate, if you like.