Ingredients

• 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)

Directions

• 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.