This was supposed to feed 4 or 5 as a starter, but it was too good. We each ate a modest, sensible portion. Then, as no one was looking, we ate the rest too.
Pea risotto with mint and nutmeg
Serves 3 greedy girls
200g arborio rice
160g frozen petit pois
1 litre of vegetable stock
1 small onion, very finely diced
about ⅓ of a whole nutmeg, grated
a few sprigs of mint
50g butter and a tsp of vegetable oil
half a glass of white wine
35g grated parmesan
1) Melt a tablespoon of the butter in a small pan and cook the peas for a few minutes. Add a ladle of the stock and cook for another 2 minutes, then use a hand blender to puree the peas, mint, parmesan and nutmeg, and set aside.
2) Heat the remaining butter and the oil in a large pan and gently fry the onion till soft and translucent. Add the rice and fry for a few minutes more. Add the wine.
3) Keep the stock on a gentle simmer on the adjacent hob on your stove, then add a ladle at a time, stirring often, until all the liquid has been absorbed. Then add another ladle, and so on, and so on. When the rice is soft but still has a little resistance in the centre, add the pea puree and serve.
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