Frozen Pea Risotto with Rocket
A vibrant store-cupboard risotto using frozen peas blended into a sweet purée, finished with rocket and Parmesan.
Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 400g Arborio or Carnaroli risotto rice
- 120ml white wine
- 1.4 litres warm vegetable stock
- 600g frozen peas, defrosted
- 50g butter
- 60g Parmesan cheese, finely grated
- Zest of 2 lemons
- Sea salt and black pepper
- Two handfuls of fresh rocket leaves
Instructions
- Heat the olive oil in a wide pan over a medium heat. Add the onion and sauté until softened, then stir in the garlic and rice and cook for a minute until the grains are coated and glossy.
- Pour in the white wine and stir until it has evaporated. Begin adding the warm stock a ladleful at a time, stirring regularly and only adding more once the previous addition has been absorbed. Continue for around 15 minutes until the rice is almost tender.
- Meanwhile, blend 400g of the peas with 150-200ml of the stock until smooth to make a purée.
- Stir the pea purée and the remaining whole peas into the risotto and cook for a further 3-5 minutes, until the rice is tender and creamy.
- Stir through the butter and Parmesan, then cover briefly to let them melt. Stir again and season with salt, pepper and lemon zest.
- Divide between four bowls and top with fresh rocket, a little extra Parmesan and a grind of black pepper.