Summer fresh pea and sunblush risotto recipe

The pea purée flavoured with sweet basil is the special element in this summer fresh pea and sunblush risotto recipe. Not only does it taste divine and have a wonderful vibrant colour, but it makes the risotto super rich and velvety. Just how we like it. This can also be served as a starter – simply halve the quantities.

Ingredients

(serves 2)

For the pea purée:

2tbsp olive oil

1 onion, finely chopped

175g frozen petit pois

200ml boiling water

25g basil, stalks and leaves

Salt and pepper

For the risotto:

20 sunblush tomatoes, drained and 2tbsp oil reserved

1 onion, finely chopped

2 garlic cloves, crushed

150g risotto rice

150ml white wine

1tbsp olive oil

750ml hot vegetable stock

175g podded fresh peas

Method

To make the pea purée, heat the olive oil in a medium-sized, shallow pan, add the onion and cook over a medium heat for 5 minutes or until softened.

Add the petit pois and the measurement water and season well with salt and pepper. Bring to the boil, cover with a lid and cook for 2 minutes. Stir in all the basil and cook for 1 minute.

Transfer the pea mixture to a blender and purée until smooth. Season to taste with salt and pepper and set to one side to cool.

To make the risotto, heat the sunblush tomato oil in a saucepan. Stir in the onion and cook for 5 minutes or until softened. Add the garlic and cook for a further 2 minutes.

Stir in the rice and cook for 1 minute. Pour in the white wine, add the oil and cook until absorbed.

Add half the hot stock, a ladleful at a time, stirring until each addition is almost all absorbed into the rice – this will take approximately 10 minutes. Add the peas and continue adding the remaining stock as before, until the rice is cooked but still al dente – this will take approximately 8–10 minutes. Season to taste with salt and pepper.

To serve, mix the pea purée into the risotto, spoon into warmed serving dishes and top with the sunblush tomatoes.