Spring Pea Risotto Recipe

Ingredients For Spring Pea Risotto Recipe

• 350 gram Fresh pea pods, shelled
• 350 milliliter Iced water
• 100 gram Fresh peas
• 10 gram Unsalted butter
• pinch Sea salt
• 0.5 White onion, diced
• 2 tablespoon Refined olive oil or 30g unsalted butter
• 1 Small garlic clove, finely grated
• 200 gram Carnaroli rice
• 100 milliliter White wine, plus extra to finish
• 40 gram Freshly Grated Parmesan
• pinch Sea salt and freshly ground black pepper
• 5 gram Unsalted butter
• 120 gram Baby courgettes, cut into 2mm slices
• 140 gram Fresh peas
• 40 gram French breakfast radish, sliced
• 40 gram Radish tops
• 40 gram Baby leaf spinach
• 0.25 Juice of lemon
• 50 milliliter Extra virgin olive oil or 50g unsalted butter
• 15 gram Pea shoots, blanched in boiling water for 5 seconds