Great British Pea Week was launched by the Yes Peas! campaign, an initiative supported by the British Growers Association. The goal is to raise awareness about the nutritional, environmental, and economic importance of peas.
A Powerhouse of Health
Peas are more than just a tasty side dish; they are packed full of healthy nutrients. Vitamins A, B, and C, are all present in peas. Along with being an excellent source of plant-based protein, they also have lots of fibre and minerals like iron and potassium.
The Environmental Impact of Growing Peas
Peas play a significant role in sustainable agriculture. They are a low-impact crop with numerous environmental benefits like nitrogen fixation (reduces the need for synthetic fertilisers and improves soil health) crop rotation (helps maintain soil fertility and reduces diseases) and they are also a low water usage crop.
Creamy Pea and Parmesan Risotto Recipe
Celebrate Great British Pea Week with a delightful and comforting Creamy Pea and Parmesan Risotto. This dish combines the sweetness of peas with the rich, creamy texture of risotto, making it a perfect main course or a sophisticated side dish.
Ingredients
- 190g Arborio rice
- 200g fresh or frozen peas why not use our wonderful marrowfat peas?
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 945ml chicken or vegetable stock, kept warm
- 120ml dry white wine (optional)
- 60g grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon zest (optional, for garnish)
Instructions
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Prepare the Ingredients:
- If using fresh peas, shell them and set them aside.
- Finely chop the onion and mince the garlic.
- Grate the Parmesan cheese and chop the fresh parsley.
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Cook the Onions and Garlic:
- In a large pan, heat the olive oil over medium heat.
- Add the finely chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
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Toast the Rice:
- Add the Arborio rice to the pan and stir well to coat the rice with the oil, onions, and garlic.
- Cook for about 2-3 minutes until the edges of the rice grains start to look translucent.
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Deglaze with Wine (Optional):
- Pour in the dry white wine and stir continuously until it is fully absorbed by the rice.
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Add the Stock:
- Begin adding the warm chicken or vegetable stock one ladleful at a time, stirring frequently.
- Wait until each ladleful of stock is almost completely absorbed before adding the next.
- Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
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Cook the Peas:
- When you add the last ladleful of stock, stir in the fresh or frozen peas.
- Cook until the peas are tender and heated through, about 3-5 minutes.
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Finish the Risotto:
- Remove the pan from heat and stir in the unsalted butter and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Cover the pan and let the risotto rest for a few minutes before serving.