How To Cook A Perfect Pea Risotto

Looking for the ultimate spring or summer comfort dish? In this video, we’ll show you how to make the perfect pea risotto – creamy, al dente, and bursting with sweet, fresh pea flavour. Whether you’re a home cook or a foodie looking to sharpen your risotto game, this step-by-step guide has you covered.

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#pearisotto #risotto #risottorecipe

let’s make pea risotto to begin take one large shellot or if you don’t have one like me use one small brown onion and then we need to finely dice it as small as you possibly can so begin by making some horizontal cuts through the onion towards the root end and then vertical cuts all the way across then cut across the cross section to make fine dice after that if you want it a little bit smaller you can always run the knife through it a couple of times using a cross cutting action until the onions reach your desired size then I’ve got one clove of garlic and I’m simply just going to grate that on a microplane but you could also finely dice this next I’m going to place a large frying pan or a sauté pan over a medium heat and I like to use a frying pan or sauté pan for this because I have a large surface area and you get nice even cooking on your risotto and we’re also going to place a saucepan with 750 ml of vegetable stock over the heat to warm through as well into your pan drizzle in 30 to 40 ml of olive oil and then place in your diced onions now keep the heat nice and low from now on because we don’t want to get any color on our onions we just want them to go soft and translucent so add in your onions followed by a pinch of salt because this not only seasons your onions but it also helps to soften them down draw out the natural sugars and help to prevent them from burning we’re just going to keep them moving all the time and cook them for 3 to 4 minutes until soft and then we’ll add in the grated garlic and we just need to cook that for a minute longer to help cook the garlic through and release all of that beautiful flavor next we’ll add in the rice i’ve got 250 g of a boreo rice and we need to toast that off with the onions and garlic for 2 to 3 minutes now it’s important to also season your rice at this stage with a little bit of salt and black pepper and then just keep moving it around in the pan and toasting it until you can smell a beautiful nutty aroma at that stage we’re going to go in with 120 ml of white wine and keep stirring the rice until it looks like it’s absorbed all of that wine and now we can start adding in the stock so begin with one or two ladles of stock and stir it through and keep your risotto moving at all times that’s very important because that helps agitate the rice and release all of that beautiful starch that is going to create a really creamy risotto once it looks like it’s absorbed that stock then add in another ladle of stock and keep repeating this for the next eight to 10 minutes or so until your rice is almost cooked i’m keeping a little bit of the stock back because I’m going to use that to make my peep puree but if you need to make up a little extra stock don’t worry about that because different brands of rice will absorb the stock at different rates so if you need a little bit more than me or a little bit less than me that’s absolutely fine so at this stage our rsotto base is almost there and if we give it a little taste the rice is still a little bit hard there’s a bite to it but that’s good that’s what we want because it needs another 3 or 4 minutes cooking and we’re going to finish that off later so for now turn it off the heat and we’re going to make a pea puree that’s going to go into this and transform it into a beautiful vibrant pea risoto so I’ve got 300 g of peas here you can use fresh or frozen if you’re using frozen make sure you defrost them first and then place about 2/3 of them into a jug or bowl of a food processor then place in your remaining vegetable stock and blend until completely smooth place your rotto back over the heat and then pour in the blended pea mixture and stir it through and keep cooking until it reaches your desired consistency add in the remaining peas and stir them through at this stage we’re going to take it from the heat and we’re going to grate through around 50 g of Parmesan cheese and then just stir that through and it’ll become beautiful and creamy you can now taste it again and season it to your taste with salt and black pepper and now we’re ready to serve divide into bowls and finish with a little extra grated Parmesan cheese i’ve got some thinly sliced radishes and a couple of peashoots to garnish so there we go a beautiful pea risotto that just screams spring and summer thanks for watching and I’ll see you in the next