
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.

About this recipe
This Spring Peas Risotto recipe is courtesy of Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.
Find out more at raymondblanc.com