Green Pea Risotto

Green Pea Risotto

Green Pea Puree

Boil the green peas for 5-8 minutes at a continuous boil. Strain the peas and place in cold or iced water. Strain again after they cool down.

Take 500g of peas and puree in a blender until smooth. Deep fry the rest of the peas in some oil until they become golden brown. Set aside.

Risotto Base

Sweat the onion, garlic and bay leaves in pan in a little olive oil until translucent. Add the risotto rice and cook gently for 3 minutes. Add the white wine to pan and reduce. Gradually pour in the hot water in increments until the rice is almost cooked. Remove from the heat and cool on a flat tray to avoid overcooking the rice.

Combine white soy sauce, water and mirin in a separate saucepan and bring to the boil. Dissolve the potato starch with water and gradually pour in the saucepan. Use a whisk to mix.

To Serve

Bring the risotto rice back up to the desired temperature. Add a small amount of water to loosen the rice. When rice is cooked through, add green pea puree to taste and mix in slowly.

Serve in a bowl or plate, pour the soy mix on top and garnish with snow pea tendrils and deep-fried peas.

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