In this Spring Peas Risotto Recipe by Raymond Blanc, fresh green sweet peas straight from the garden are combined with the creamy richness of a risotto to make the perfect springtime comfort food.
For the pea stock
For the pea purée
For the risotto
For the vegetables
For the finishing
You can serve the Spring Peas Risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan, if using, or in four large bowls.