I am slightly obsessed with risotto at the moment. There is something about a bowl of comforting creamy goodness that seems so perfect during these uncertain times. This is my vibrant green pea and herb risotto. I love how fresh and simple it is and of course I have to mention the stunning green colour. I used a mixture of basil, dill and tarragon, as that is what I had in my kitchen to hand, but feel free to use whatever herbs you prefer.
If pea isn’t your thing then check out my tomato risotto.
Vibrant green pea and herb risotto – serves 2
2 tbsp olive oil
1 onion, finely chopped
175g risotto rice (I prefer using carnaroli)
10 dl/ 1 litre hot vegetable stock
300 g frozen peas
a good handful of your favourite fresh green herbs (I used basil, tarragon and dill)
30g vegan parmesan
Heat the olive oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and sweat for 10 mins, until it becomes soft and translucent.
Meanwhile add 150 ml of stock, half the frozen peas and your herbs to a blender and blend until smooth and vibrant green.
Add the garlic to the onions and fry for 1 minute, then tip in the rice and cook for a further 2 minutes, stirring to coat the rice in all the flavours.
Add 3 dl/ 300 ml of the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins, (you may not require all the stock). The rice needs to be cooked, but the risotto needs to be fairly thick as you will still add the pea/ herb puree. If you use carnaroli rice like me, it could take an extra 5 minutes to cook in comparison to regular aborio rice. Stir through the parmesan, the pea/ herb puree and the remaining frozen peas.
Season to taste and spoon into bowls to serve