Pea Spring Onion And Rocket Risotto

Name: Pea Spring Onion And Rocket Risotto
Cook time: 60 min
Yield: 4
Ingredients: 1.2 litres of good vegetable stock; 500 g Garden Peas 800g frozen peas; 100 g butter; 2 tablespoons olive oil; 2 cloves garlic, peeled; 10 spring onions, sliced (1cm in length); 300 g Arborio risotto rice; Sea salt; Black pepper; 3 good handfuls washed rocket; 150 g freshly grated Parmesan; 1 tablespoon flat leaved parsley, chopped

Lunch Ideas Dinner Recipes

1 h

cooking

Easy

Servings

(0)

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Pea Spring Onion and Rocket risotto is a delicious recipe all the family will enjoy. Get more Vitamin C into your meals with peas! With Love from Birds Eye.

Our method

Bring half the stock to the boil with half the peas and simmer for 5 minutes (cooking peas according to the cooking instructions on pack). Place in a food processor, blend well. Add the remaining stock to this puree to give a pouring consistency.
Heat half the butter and the olive oil in a heavy-based pan. Crush the garlic and add it to the pan. Add the spring onion and stir. Add the rice and stir for 2 minutes to coat it with oil. Add enough pea stock to cover the rice.
Cook gently, stirring all the time. Add more pea stock as it is absorbed into the rice.
Serve with the pea puree and remaining lemon and parsley.
Adjust the seasoning and serve piled into bowls with more Parmesan if required.