Chef's Recipes - Summer Risotto With Fresh Peas

Welcome, Summer is here and to celebrate we have launched our new Alistair-Hugo @Home delivery service including a fantastic range of fresh produce boxes including fruit, veg, bread and meat. 

So if you are wondering what you can cook with the fresh peas in your veg box this week how about a favourite of mine, Pea, Mint & Ricotta Risotto.

This lovely summer dish can be enjoyed with a glass or two of our new Chateau Saint Hippolyte rosé, simply delicious.

Enjoy

Chef Hugo

SUMMER PEA, MINT & RICOTTA RISOTTO 

Serves 4

Prep time 40 mins

INGREDIENTS

Pea & mint purée

  • 30g unsalted butter
  • ½ small onion, finely diced
  • 120g shelled fresh peas (or frozen)
  • 220 ml hot chicken or vegetable stock
  • 60g mint leaves

Risotto

  • 1 tbsp olive oil
  • Knob of butter
  • ½ small onion, finely diced
  • 400g risotto rice
  • 150ml white wine
  • 1.6 ltrs hot chicken or vegetable stock

To finish the risotto

  • 2 tbsp grated parmesan
  • 160g ricotta cheese
  • 100g fresh peas (boiled for 3 mins, drain & run under cold water) or use frozen, no need to cook
  • 50g unsalted butter (cube and place in the fridge)
  • Handful mint leaves, chopped
  • Juice of ½ lemon

METHOD

Pea & mint purée

  1. Melt the butter in a pan over a low heat. Add the onion & sweat for 3-4 mins. Should be soft but no colour.
  2. Add your peas & hot stock. Bring back to the boil, then simmer for 2-3 mins, add the mint simmer for a further minute.
  3. Puree with a hand blender or food processor until smooth.
  4. Check for seasoning

For the risotto

  1. Heat the olive oil & butter in a heavy based saucepan, add the onion & sweat for 4-5 mins, again don’t brown the onions.
  2. Take the saucepan off the heat, add the risotto rice & mix well.
  3. Return to the heat, add the wine, stir until it is absorbed.
  4. Gradually add the hot stock, bit by bit, stirring constantly, waiting until it has been absorbed before adding any more, it should take 15-20 minutes.

To finish

Once all the stock has been used, stir in the pea purée, bring back to the boil, then simmer for 3 mins.

Add the parmesan, ¾ of the ricotta, the cooked peas (or frozen), cubed butter, chopped mint. Gently stir for 1-2 minutes, turn of the heat & add lemon juice & seasoning.

Leave for 2-3 mins

Serve in large bowl with remaining ricotta on top, extra parmesan & drizzle of extra virgin olive oil.

Bon Appétit

 

Since we were earthed and birthed in 2000 our food has been highly nurtured and well natured. Our service has grown and matured into one of London's prime, meaty, yet tender caterers.

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