Pea Risotto

Pea Risotto

Risotto is the ultimate in impressive comfort food and this pea risotto is no exception! Using pea purée as the base makes for a richly flavour and luxurious risotto.

Great topped with crispy smoked bacon, this would make a cracking dinner party starter or main.

Pea Risotto
Serves 4


For the Purée: 150g Frozen Peas, 1tbsp Unsalted Butter, Reserved Cooking Water, Sea Salt, Cracked Black Pepper

For the Risotto: 250g Risotto Rice, 1 Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Celery Stick (Finely Chopped), 450ml Vegetable Stock, 100ml White Wine, 1tbsp Unsalted Butter, 4tbsp Grated Parmesan Cheese, 75g Frozen Peas, Sea Salt, Cracked Black Pepper, Crispy Smoked Bacon (Optional)


1) Make the purée by blanching the peas in a pan of boiling water for 2 minutes or until tender. Drain (reserving the cooking water) and transfer to a blender. Add the butter and blend, slowly add the cooking water until a pouring consistency is achieved. Season to taste and set aside.

2) Place a deep pan or casserole over a medium heat. Add a little olive oil and fry the onion, garlic and celery for 10 minutes until soft. Add the rice and coat well in the oil. Add the white wine and allow to reduce by half (ensuring the alcohol has burnt off).

3) Add the pea purée a little at a time, stirring continuously until some of the liquid has been absorbed (it will not dry out completely). Once the pea purée has been exhausted, gradually add the vegetable stock, stirring continuously, allowing the stock to be absorbed before each addition. Continue this until the rice is tender (around 25 minutes). Once the rice is tender, remove from the heat and add the butter, peas and parmesan. Cover and allow to rest for 5 minutes. Stir well to combine and season to taste before serving.



7 thoughts on “Pea Risotto

  1. Pingback: Pea Risotto | thebrookcook

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