Pea, spring onion & rocket risotto
10
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Peas are versatile and nutritious. For more pea recipes, check out pea.org.
Ingredients
Petits Pois, boiled
500 g, frozen
Vegetable stock cube
1 cube(s), make up to 1.2 litres with hot water
Calorie controlled cooking spray
10 spray(s)
Garlic
2 clove(s)
Spring Onions
10 medium, sliced (1cm in length)
Arborio rice, dry
300 g
Salt
1 pinch
Black pepper
⅛ teaspoon(s), freshly ground
Rocket
1 portion(s), washed, 3 good handfuls
Parsley, fresh
1 tablespoon(s), chopped
Parmesan Cheese
1 tablespoon(s), grated, freshly grated, to garnish (optional)
Instructions
1
Dissolve 1 vegetable stock cube in 1.2 litres water. Bring half the stock to the boil with half the peas and simmer for 5 minutes. In a food processor, blend well.
2
Add the remaining stock to this purée to give a pouring consistency.
3
Heat half the cooking spray 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 spray. Add enough pea stock to cover the rice. Cook gently, stirring all the time. Add more stock as it is absorbed into the rice.
4
After approximately 10 minutes, add the remaining peas, some more stock and salt and pepper. Cook for a further 5 minutes stirring well. Throw in the rocket and stir until the leaves have wilted.
5
Add the remaining spray then add the parsley. Adjust the seasoning and serve piled into bowls. Add a sprinkling of Parmesan if desired.
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