Spring pea risotto
Fresh, sweet peas combined with luxurious fat grains of rice makes for an exceptional spring dish, with just enough heartiness if the weather isn’t yet that warm. For the pea pod stock, blanching the pods is essential to transform their bitter raw taste into a beautiful clean pea flavour.
Ингредиенты
- 350g/12oz fresh pea pods, shelled, shells reserved (use the shells for the stock and the peas
- 350ml/12fl oz iced water
- 100g/3½oz fresh peas
- 10g unsalted butter
- ½ onion
- 2 tbsp refined olive oil
- 1 small garlic
- 200g/7oz carnaroli rice
- 100ml/3½fl oz white wine
- 40g/1½oz freshly grated Parmesan
- ¼ lemon, juice only
- 50ml/2fl oz extra virgin olive oil
- 5g unsalted butter
- 120g/4oz baby courgettes
- 140g/5oz fresh peas
- 40g/1½oz French breakfast radish
- 40g/1½oz radish
- 40g/1½oz baby leaf spinach
- and freshly ground sea saltblack pepper
- 15g/½oz pea shoots
- 20g/¾oz Parmesan
Как приготовить
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Рецепт в редактуре
Ингредиенты уже добавлены в каталог. Подробные шаги приготовления будут уточнены редакцией.
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