This recipe is absolutely delicious and please don't think that because its a risotto its too time consuming. I cook the rice in vegetable stock for 20-25minutes (no stirring required) whilst I'm busy doing something else and the pea puree takes 2 minutes to blitz down in a food processor. I pop everything in the fridge and reheat at dinner time which makes it a stress free and super quick dinner when there are hungry, demanding tummies around!
BLW Tip: blitz the cooked risotto down for 30 seconds and mould into small balls for little hands to grab hold of.
Serves 2 adults and 1-2 small children
150g arborio rice
1 small onion, finely diced
600ml vegetable stock
50g Parmesan (or vegetarian alternative), finely grated
75g peas, defrosted
6 fresh mint leaves
zest and juice of 1/2 lemon
for the pea puree:
150g peas, defrosted (or one pre-frozen portion of pea puree)
1 garlic clove, roughly chopped
50g mascarpone cheese, optional
1/4 tsp salt, optional
freshly ground black pepper
Place a medium saucepan on the heat and melt 30g butter before adding the rice and onion. Cook for 3-5 minutes. Add the vegetable stock and bring to the boil. Reduce to a simmer and cook for 20-25 minutes- [Note: make sure the heat is not too high otherwise the liquid will evaporate too quickly.]
Meanwhile, in a food processor blitz down the pesto ingredients along with the extra peas and garlic (plus the mascarpone and salt, if using). Remove and set to one side or chill if preparing ahead of time.
After 20-25 minutes of the rice cooking, add the parmesan, peas, remaining 20g butter, lemon zest and juice and the pea puree. Stir through and bring to the boil. Turn off the heat and cover for 5 minutes to allow everything to melt in. Serve immediately with plenty of extra Parmesan.
if preparing ahead: place the cooked rice in a container and chill immediately.
for adults and older children: add 1/4 tsp salt to the final risotto plus some extra lemon zest and fresh mint. A sprinkling of crispy pancetta also goes down a treat with meat eaters!