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Easy peasy pea risotto

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Ingredients

400g Peas, frozen
25g Parmesan cheese, grated
1 clove Garlic
15g Parsley
50ml Olive oil
400g Arborio rice
1 Onion, finely diced
1.2litres Vegetable stock
Streaky bacon or pancetta,

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Easy peasy pea risotto

  • 40 minutes
  • Serves 4
  • Medium

Directions

This is an easy recipe for pea risotto. The quantities in the recipe will feed a family of 4 (2 adults and 2 young children) with enough left overs to make into arancini which I will also provide the recipe for on a seperate post. I garnish this with crispy bacon as its a delicious accompaniment to the fresh pea flavour and it’s a winner for the kids in our house. However, it isn’t an essential part of the dish and can easily be omitted or exchanged for a garnish of Parmesan shavings.

The pea pesto which I make to flavour the risotto can also be made to stir through pasta.

 

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Steps

1
Done

Finely dice an onion and fry in oil in a large pan until softened and translucent. Whilst this is cooking, make your vegetable stock (I use a good vegetable bouillon and boiling water from a kettle but homemade stock can be made too, ensure it has been heated to boiling at this stage).

2
Done

Add the arborio rice and stir allowing the oil and onions to coat the grains. Fry for a few minutes before adding 200ml of vegetable stock. Reduce the heat to a gentle simmer and continue to stir. Once the stock has been absorbed, add vegetable stock in similar volume. Repeat this until all the fluid has been used and the rice is cooked.

3
Done

Whilst the rice is cooking, place the frozen peas in a pan of boiling water with the garlic clove. Bring to the boil and allow to cook for 5 minutes. Drain but reserve around 100ml of the water used to cook the peas in ("pea liquor").

4
Done

Grill the bacon until crisp. Set aside for garnish

5
Done

Make the pea pesto by placing half of the cooked peas, garlic, 50ml olive oil, grated Parmesan, parsley and 100ml of pea liquor in a mini chopper or blender. Blend until smooth.

6
Done

Once the risotto is cooked, stir in the remaining peas and the pea pesto. Garnish with crispy bacon or Parmesan shavings and freshly ground black pepper

Alison Lyles

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3 Comments Hide Comments

Literally saw your recipes today and made your pea & parsley risotto (minus the parsley – I didn’t have any!). Utterly delicious and given the thumbs up by my 6 yr old. My 4 yr old wouldn’t touch it – his loss!
Thanks for the inspiration, Ali! Sxx

A very tasty risotto that’s not too much work to cook. The pancetta on the top is a really nice touch and works so well with the dish.

Word to the wise, you’ll get a hefty old portion based on the measurements above. I’d recommend lowering the rice if you don’t need four large portions.

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