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.
- 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
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.
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.
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.
Divide the risotto between 4 bowls and top with crème fraiche and some extra cooked peas to decorate, if you like.