30 mins
Not Too Tricky
serves 4
About the recipe
Heroing freshly podded sweet summer peas (there’s nothing better than when they’re in season!), this lovely creamy, oozy risotto with bombs of goat’s cheese is the perfect way to celebrate this small but perfectly formed summer veg. I’ve used the leftover pea pods to boost the flavour of my stock so nothing gets
wasted, but you can use shop-bought veg or chicken stock if you’re using frozen peas to make this.
Ingredients
2 litres organic chicken or vegetable stock (see here, if you want to make your own)
200g fresh podded peas (save the pods and any pea shoots) or frozen peas
1 onion
3 sticks of celery, pale inner leaves reserved
olive oil
1 knob of unsalted butter
300g risotto rice
optional: 100ml white wine
40g Parmesan cheese, plus extra to serve
½ a lemon
100g goat’s cheese
optional: borage flowers
extra virgin olive oil
Method
- Bring the stock to a simmer over a low heat, adding the reserved pea pods (if you have any) for bonus flavour.
- Peel the onion and trim the celery, reserving any pale inner leaves for garnish, then finely chop and place in a large high-sided pan on a medium heat with 2 tablespoons of olive oil and the butter, and cook for 5 to 10 minutes, or until softened, stirring regularly.
- Tip in the rice and stir over the heat for a few minutes, then turn the heat up to high, pour in the wine (if using) and allow it to bubble and cook away.
- Start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape.
- Add the peas and cook for a final couple of minutes, then finely grate and add the Parmesan and switch off the heat. Pop the lid on and let it relax for 2 minutes, then add a squeeze of lemon juice and toss together. Taste and season to perfection.
- Divide between serving plates, then break over bombs of goat’s cheese, scatter over the pea shoots, celery leaves and borage flowers (if you have them). Finish with a final grating of Parmesan and a drizzle of extra virgin olive oil.
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