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Essential Frozen British Petits Pois1.25kg
1.25kgItem price
£2.00Price per unit
£1.60/kgAdding the chopped zest of a lemon (rather than finely grating it) really amps up the flavour of this fresh, fast summer risotto. Swap the last sprinkle of Parmesan for crumbled goat’s cheese if you like.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Boil the peas and broad beans for 4 minutes, then drain. Set ½ aside, then move the rest to a blender (or use a jug and a stick blender) and blend with the lemon juice, until smooth. Put the stock into the saucepan, bring to a simmer and keep warm on the lowest heat.
Melt 25g butter in a deep frying pan, add the garlic and chopped lemon zest and cook gently for a few minutes until fragrant. Stir in the rice and toss in the garlicky lemon butter, then begin to add the stock, a ladleful at a time, allowing the rice to absorb the stock before adding more. This should take 20-25 minutes. It’s ready when the rice is tender and the risotto is creamy in texture.
Stir the pea and broad bean purée into the risotto along with the remaining butter, most of the cheese and the reserved peas and broad beans. Spoon the risotto into bowls and top with extra cheese
The skins on our frozen baby broad beans are tender and barely there – but if you like, you can peel the skins away once boiled and cool enough to handle. This will add about 10 minutes’ prep.
Typical values per serving when made using specific products in recipe
Energy | 3,377kJ/ 805kcals |
---|---|
Fat | 30g |
Saturated Fat | 19g |
Carbohydrates | 99g |
Sugars | 9g |
Fibre | 13g |
Protein | 27g |
Salt | 2.5g |
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£17.15/kg