Green Pea Risotto

Adapted from the Monica Galetti Skill Test, 2019 Masterchef the Professionals

Serves 2

25 grams butter

1/2 brown or white onion, finely chopped

150g frozen peas, thawed

2 tablespoons cream

1 litre vegetable stock

175g arborio rice

100 ml white wine

15 grams parmesan cheese, grated

Handful of pea shoots (optional)

Medium saucepan for the stock

Ladle

Large frying pan for the risotto!

Wooden spoon

Food processor

Strainer

Cheese grater or microplaner

Shallow bowls to serve

Heat stock to a simmer in a medium saucepan.
Meanwhile, thaw peas in hot water, drain.
Put 100g of the thawed peas peas into a food processor with a ladleful of stock and the cream. Whizz until completely puréed.
Chop onion
Finely grate Parmesan
Rinse and dry pea sprouts
Melt the butter in a large frying pan, add the onion and sweat on low heat, stirring occasionally, for about 10 minutes until really soft.
Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine 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 about 20 minutes. ( You may not need to use all the stock)
Stir in the puréed peas, remaining peas and Parmesan. Season if necessary.
Turn off the heat and leave to stand for a few minutes.
Give the risotto a final stir, spoon into shallow bowls, top with some pea shoots and serve. ( if no pea shoots, perhaps some more grated parmesan )

Italian, vegetarian

This risotto is delicious on its own, but can also be complemented with a serve of protein such as an Italian sausage, or a slice of roasted salmon

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