Simple pea risotto

Name: Simple pea risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 shallots, peeled and finely chopped; 1 garlic clove, peeled and crushed; 300 g arborio risotto rice; 1.2 L vegetable stock, hot; 80 g baby spinach; 500 g pack frozen Duchy Organic Petits Pois, defrosted; 45 g Parmigiano Reggiano or vegetarian alternative, finely grated

A quick and easy risotto recipe that's packed with flavour. The pea flavour brings a sweet freshness to the dish, which is complemented perfectly by the parmesan. Using a mix of puréed and whole peas gives this risotto depth and texture, while parmesan adds richness. Use a vegetarian hard cheese instead of parmesan if you prefer. See more of our quick and easy recipes.

4 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fatSource of fibreSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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1 tbsp olive oil
2 shallots, peeled and finely chopped
1 garlic clove, peeled and crushed
300g arborio risotto rice
1.2 L vegetable stock, hot
80g baby spinach
500g pack frozen Duchy Organic Petits Pois, defrosted
45g Parmigiano Reggiano or vegetarian alternative, finely grated

Heat the oil in a shallow, heavy-based saucepan or sauté pan. Add the shallots and garlic and fry gently for 3-4 minutes until soft. Add the rice, fry for 1 minute, then add a ladleful of stock. Stir over a medium heat until almost all the stock is absorbed, then cook for 10 minutes more, gradually adding stock until 200-250ml is left.
Once the rice is cooked, but retains a bit of bite, take the pan off the heat. Pour the remaining stock into a blender with the spinach and half the petits pois, then blend until smooth. Pour the mix into the pan with the rice and set back over a gentle heat until hot. Stir in the remaining petits pois, cook for 2 minutes more until piping hot, then add the cheese and check the seasoning. Serve with more cheese and freshly ground black pepper on top.