How to Make

Pea Risotto

You Will Need: – Peas – Pea Shoots – Onion – Garlic Clove – Butter – Parmesan – Risotto Rice – Chicken Stock – Dry White Wine – kosher Salt – Black Pepper

01. Heat chicken stock in a small saucepan and keep warm. Puree ½ cup peas and a ladleful of stock in a food processor.

02. Gently cook onion and garlic until very soft, but not browned (add water to prevent caramelizing). Stir in rice, cook until just translucent on the edges. Add wine and cook until evaporated.

03. Add hot stock, little by little, until absorbed/ evaporated. Repeat process, stirring often, until rice is tender, toothsome and saucy, about 20 minutes. Add pea puree and cook until thickened, about 3 minutes.

04. Stir in butter, grated parmesan, and remaining peas. Garnish with a handful of pea sprouts and serve.

Enjoy!