Recipe notes by Raymond Blanc
It would be hard to find a dish that shouts ‘spring’ louder than this Spring Pea Risotto. Fresh green sweet peas straight from the garden are combined with the creamy richness of a risotto – the perfect springtime comfort food!
The variety of pea I chose for this dish was Feltham First, which is a long-standing British favourite. It’s a low-growing, early variety that produces lovely sweet – but not too sweet – peas.
It is vital that you blanch your pea pods in boiling water at the start because this will remove all the bitterness, leaving a beautiful clean pea flavour.