Pea Risotto Recipe - Great British Chefs

Ingredients

• 2kg fresh peas in the pod
• 1.5l water
• salt
• pepper
• 2 shallots
• 25ml of light olive oil
• 150g of carnaroli risotto rice
• 100ml of dry white wine
• 20g of mascarpone
• 20g of Parmesan, grated (or use a vegetarian alternative)
• 40g of unsalted butter, cold and diced
• extra virgin olive oil
• 200g of frozen peas
• 150ml of water
• 50g of cottage cheese
• 1 handful of pea shoots
• 1 pinch of sea salt