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.
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.
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