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Perfect Pea and Feta Risotto
It's much easier than you think to make risotto taste delicious. Made with Wattie's® Garden Peas and creamy feta for melt-in-the-mouth bites.
Makes 2 - 3
Prep Time 15 minutes
Cook Time 25 minutes
Easy
Ingredients
Pea Puree:
1 cup Wattie's Garden Peas
10 g butter
2 Tbsp chicken stock or water
Risotto:
2 ½ cups chicken stock
1 small leek, trimmed, sliced and washed
1 cup risotto rice (carnaroli or arborio)
½ cup dry white wine
1 cup Wattie's® Garden Peas
juice of half a lemon
zest of half a lemon
50 g traditional feta, crumbled
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Pea Puree:
Step 1
To make the pea puree put Wattie's® Garden Peas, butter and stock in a microwave proof bowl. Cover. Step 2
Microwave on high for 2-3 minutes, until peas are hot. Step 3
Place peas and cooking liquid into a food processor or blender and process until smooth. Set aside. Risotto:
Step 1
Heat chicken stock until almost boiling. Set aside. Step 2
Heat a dash of oil in a large saucepan. Add sliced leek and cook over a medium heat until leek starts to soften but not brown. Add rice and stir until the grains whiten. Step 3
Pour in wine and allow to reduce by half. Add 2 cups of hot stock and stir. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes, stirring halfway through cooking. Step 4
Stir in Wattie's® Garden Peas. Continue cooking for a further 5 minutes, adding extra stock if necessary until rice is tender. Carefully stir through prepared pea puree, lemon zest and juice and crumbled feta. Season to taste. Tips
For a vegetarian option replace chicken stock with vegetable stock.
Try adding smoked salmon, chicken or prawns for tasty variations.
Any remaining stock can be frozen in a covered plastic container.
Replace feta with parmesan if desired.
What do I need?
Select All
1
Pea Puree:
2
1 cup Wattie’s Garden Peas
3
10 g butter
4
2 Tbsp chicken stock or water
5
Risotto:
6
2 ½ cups chicken stock
7
1 small leek, trimmed, sliced and washed
8
1 cup risotto rice (carnaroli or arborio)
9
½ cup dry white wine
10
1 cup Wattie's® Garden Peas
11
juice of half a lemon
12
zest of half a lemon
13
50 g traditional feta, crumbled
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