by Village England luxury leather hand bags

Pea Risotto

This risotto really makes the most of the pea whilst it is season, with an all-out triumvirate - fresh pea shoots, garlic-y pea puree and whole peas. This humble vegetable deserves so much more than to be languishing in a polystyrene cup next to battered cod and chips, with a whole heap of nutrituonal components to its name: manganese, vitamin K and C, fibre and zinc, plus a beautifully versatile flavour. 


  • 50g butter/ 1tbsp olive oil
  • 1 onion, finely chopped
  • 300g cooked fresh peas
  • 1.7l hot vegetable stock (or hot water with a stock cube dissolved in)
  • 350g risotto rice
  • 200ml white wine
  • 25g Parmesan, or vegetarian alternative, grated
  • 2 good handfuls pea shoots


  1. Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
  2. Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.
  3. Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like


Recipe comes courtesy of the excellent BBC Good Food, with some tweaks by us. 

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