Sweetest pea risotto

With goat's cheese & lemon

Sweetest pea risotto

Sweetest pea risotto

Serves Serves 4
Time Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 626 31%
  • Fat 23.1g 33%
  • Saturates 10.9g 55%
  • Sugars 5.1g 6%
  • Salt 1.2g 20%
  • Protein 30.5g 61%
  • Carbs 74.3g 29%
  • Fibre 4.8g -
Of an adult's reference intake
Recipe From

Jamie: What to Eat This Week

By Jamie Oliver
Tap For Method

Ingredients

  • 2 litres organic chicken or vegetable stock , (see here, if you want to make your own)
  • 200 g fresh podded peas (save the pods and any pea shoots) or frozen peas
  • 1 onion
  • 3 sticks of celery , pale inner leaves reserved
  • 1 knob of unsalted butter
  • 300 g risotto rice
  • optional: 100ml white wine
  • 40 g Parmesan cheese , plus extra to serve
  • ½ a lemon
  • 100 g goat's cheese
  • optional: borage flowers
  • extra virgin olive oil
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie: What to Eat This Week

By Jamie Oliver
Tap For Ingredients

Method

  1. Bring the stock to a simmer over a low heat, adding the reserved pea pods (if you have any) for bonus flavour.
  2. Peel the onion and trim the celery, reserving any pale inner leaves for garnish, then finely chop and place in a large high-sided pan on a medium heat with 2 tablespoons of olive oil and the butter, and cook for 5 to 10 minutes, or until softened, stirring regularly.
  3. Tip in the rice and stir over the heat for a few minutes, then turn the heat up to high, pour in the wine (if using) and allow it to bubble and cook away.
  4. Start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape.
  5. Add the peas and cook for a final couple of minutes, then finely grate and add the Parmesan and switch off the heat. Pop the lid on and let it relax for 2 minutes, then add a squeeze of lemon juice and toss together. Taste and season to perfection.
  6. Divide between serving plates, then break over bombs of goat’s cheese, scatter over the pea shoots, celery leaves and borage flowers (if you have them). Finish with a final grating of Parmesan and a drizzle of extra virgin olive oil.
Recipe From

Jamie: What to Eat This Week

By Jamie Oliver