Pea Spring Onion and Rocket Risotto

Pea Spring Onion and Rocket Risotto

1 hour

Serves 4


Nutritional information

Nutritional information is not yet available for this recipe.


1.2 litres of good vegetable stock

500g frozen peas

100g butter

2 tablespoons olive oil

2 cloves garlic, peeled

10 spring onions, sliced (1cm in length)

300g Arborio risotto rice

Sea salt and black pepper

3 good handfuls washed rocket

150g freshly grated Parmesan

1 tablespoon flat leaved parsley, chopped

Freshly grated parmesan to garnish (optional)


Bring half the stock to the boil with half the peas and simmer for 5 minutes. Place in a food processor, blend well. Add the remaining stock to this puree to give a pouring consistency. Heat half the butter and the olive oil in a heavy-based pan. Crush the garlic and add it to the pan. Add the spring onion and stir. Add the rice and stir for 2 minutes to coat it with oil. Add enough pea stock to cover the rice. Cook gently, stirring all the time. Add more pea stock as it is absorbed into the rice.

After approximately 10 minutes, add the remaining peas, some more stock and salt and pepper. Cook for a further 5 minutes stirring well. Throw in the rocket and stir until the leaves have wilted. Add the remaining butter, the Parmesan and the parsley.

Adjust the seasoning and serve piled into bowls with more Parmesan if required.

Serves 4 - Vegetarian


The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)