- 350g/12oz fresh pea pods, shelled, shells reserved (use the shells for the stock and the peas for the purée and vegetables)
- 350ml/12fl oz iced water
- 100g/3½oz fresh peas (shelled weight)
- 10g unsalted butter
- ½ onion, diced
- 2 tbsp refined olive oil (or 30g/1oz unsalted butter)
- 1 small garlic clove, finely grated
- 200g/7oz carnaroli rice
- 100ml/3½fl oz white wine, plus extra to finish (optional)
- 40g/1½oz freshly grated Parmesan (or a similar vegetarian hard cheese, such as Twineham Grange)
- ¼ lemon, juice only
- 50ml/2fl oz extra virgin olive oil (or 50g/1¾oz unsalted butter)
- 5g unsalted butter
- 120g/4oz baby courgettes, cut into 2mm slices
- 140g/5oz fresh peas (shelled weight)
- 40g/1½oz French breakfast radish, sliced
- 40g/1½oz radish tops
- 40g/1½oz baby leaf spinach
- sea salt and freshly ground black pepper
- 15g/½oz pea shoots, blanched in boiling water for 5 seconds
- 20g/¾oz Parmesan shavings (or a similar vegetarian hard cheese, such as Twineham Grange)
- Start by making the pea stock. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. (This keeps the colour and freshness.)
- Once cooled, blend the iced water and pea pods in a food processor until smooth. Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.)
- For the pea purée. In a small saucepan on a medium heat, cook the peas in the butter for 5 minutes, adding a pinch of salt. Add the 100ml/3½fl oz reserved pea stock, bring to a boil and simmer for 4 minutes. Transfer to a blender or food processor, blend until smooth and leave to cool.
- For the risotto, in a medium saucepan on a low heat, gently fry the onion in the olive oil with a pinch of salt for 2 minutes, until translucent. Add the garlic. Stir in the rice and continue to cook for 3 minutes, until the grains appear shiny (this will give flavour and prevent them sticking together).
- Pour in the wine, then 500ml/18fl oz reserved pea stock, stir and bring to the gentlest simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and cook for 20 minutes. Check every now and again that it is not boiling.
- After 20 minutes examine a grain of rice and check for a tiny speck of white starch in the middle. This means the risotto is nearly cooked. Stir the rice quickly for 5 minutes to achieve a creamy consistency.
- Stir in 200ml/7fl oz cooled pea purée and the Parmesan. Season to taste and set aside.
- For the vegetables, in a small saucepan on a high heat, bring the butter, 50ml/2fl oz water and a pinch of salt to the boil. Add the courgettes, cover with a lid and cook on a high heat for 30 seconds, then add the peas, radishes, radish tops and spinach, cover again and cook for 20 seconds. Drain and set aside.
- To finish the risotto, stir in the lemon juice and olive oil. Taste and adjust the seasoning. Add a dash of white wine to sharpen the flavour if desired.
- Serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan.