Aaron Bertelsen's pea shoot risotto recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Aaron Bertelsen’ s pea shoot risotto By You Magazine - February 9, 2020 Where possible, I like to make use of more than one part of the plants I grow, and pea shoots are a particular favourite of mine for their beauty and excellent flavour. This pea shoot risotto recipe comes from my great friend Lee Hallman who lives in Fort Worth, Texas, where she has a wonderful container garden. The risotto is a real taste of early summer, and a great way to show off tender young vegetables at their best. You could also use young broad beans and broad bean tops in addition to, or instead of, the peas. This is delicious with a lightly seasoned baby-leaf salad dressed simply with olive oil. Andrew Montgomery SERVES 4 PREP TIME 15 minutes COOK TIME 30 minutes 1 tbsp vegetable oil small piece of butter 5 spring onions, finely chopped 50g pea shoots 300g risotto rice 1.2 litres warm vegetable stock 100g sugar snap peas, halved on the diagonal if large 30g grated parmesan cheese, plus extra for serving 1 tbsp crème fraîche salt and pepper 1. Heat the oil and butter in a pan over a medium heat, add the spring onions and cook for about 2 minutes until translucent. 2. Meanwhile, finely chop the pea shoots, reserving a few and leaving them whole for a garnish, if desired. 3. Add the risotto rice to the pan and cook gently for 2 minutes, stirring all the time, without colouring. Add a ladleful of stock, stir through and continue cooking at a gentle bubble until the liquid has been absorbed. Repeat the process, gradually adding the stock – a ladleful at a time – until about two-thirds of the stock has been used. This will take about 20 minutes. 4. At this point, add the sugar snap peas, then continue adding the stock, a ladleful at a time, until it is all used up – this will take about 5 minutes more. The rice should be cooked through but still retain a slight bite. 5. Stir in the parmesan, crème fraîche and chopped pea shoots and season with salt and pepper to taste. 6. Serve the pea shoot risotto garnished with the reserved pea shoots, if using, and the extra parmesan to sprinkle over. Growing peas These are a wonderful addition to the container garden. If you pick the pods regularly the plant will keep producing more, giving you a good yield from a relatively small space. The shoots are delicious, too, added to salads, pasta or risotto. In the garden we have Hurst Green Shaft peas but they do well in a pot, too. I also grow the Sugar Ann variety, which, as the name suggests, is a very sweet pea. Buy Aaron’ s fabulous new book with a 20 per cent discount Grow Fruit and Vegetables in Pots: Planting Advice and Recipes from Great Dixter will be published by Phaidon Press Ltd on 7 February, price £24.95. To order a copy for £19.95 with free p&p until 2 March call 01603 648155 or go to mailshop.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved