Pea risotto - Good Food Middle East
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Ingredients
- 50g butter
- 1 onion, finely chopped
- 300g frozen or cooked fresh peas
- 1.7l hot vegetable stock
- 350g risotto rice
- 200ml white wine
- 25g parmesan, or vegetarian alternative, grated
- 2 good handfuls pea shoots
- extra-virgin olive oil, to drizzle (optional)
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