Photo of Pea, spring onion & rocket risotto by WW

Pea, spring onion & rocket risotto

Points® value
Total Time
40 min
10 min
30 min
Peas are versatile and nutritious. For more pea recipes, check out


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)


2 clove(s)

Spring Onions

10 medium, sliced (1cm in length)

Arborio rice, dry

300 g


1 pinch

Black pepper

teaspoon(s), freshly ground


1 portion(s), washed, 3 good handfuls

Parsley, fresh

1 tablespoon(s), chopped

Parmesan Cheese

1 tablespoon(s), grated, freshly grated, to garnish (optional)


  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.