Pea risotto

This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

  • Prep:20 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 274
  • fat 15g
  • saturates 8g
  • carbs 17g
  • sugars 10g
  • fibre 11g
  • protein 15g
  • salt 1.91g


  • 50g butter
  • 1 onion, finely chopped
  • 300g frozen or cooked fresh peas
  • 1.7l hot vegetable stock
  • 350g risotto rice
  • 200ml white wine
  • 25g parmesan, or vegetarian alternative, grated
  • 2 good handfuls pea shoots
  • extra-virgin olive oil, to drizzle (optional)


  1. Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.

  2. Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.

  3. Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

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