Pea Shoot Risotto #SundaySupper

Sunday Supper is celebrating all things spring and green. I am so excited, dare I say desperate for spring. Winter refuses to give us a break here in the UK which is making everyone long for warmer weather all the more. I just hope we have a decent growing year. Last year was so terrible. Speaking of growing today I am featuring an ingredient that I fell in love with last year and I was going to be oh so clever and show you how easy it is to grow it at home on your window sill. But sadly it has been so cold that the ambient temperature in my house has been too cold for my little pea shoots and I have no growth to show you. But I can tell you how to do it and you can have a try at home. The cheapest way to do this is buy a box of dried peas from your grocery store, but you can buy seeds from a garden centre. Pick a wide pot, fill it nearly full with good potting soil. Don’t worry about spacing, scatter seeds on the soil thickly. Cover with another inch of potting soil and water thoroughly. Pea shoots sprout in a week or ten days and you can begin cutting them, when they are three or four inches long. Cut it so it leaves some of the stem poking through the soil still and it will continue to grow.

But if growing them at home isn’t your thing you can buy them at the store. They should be in the section of the store with packaged greens, like spinach and other salad mixes. These wonderful leafy delights do actually have a delicate taste of sweet peas. We love them garnished in a salad, on sandwiches and also in stir-fries. This was the first in something like a risotto and I have to say it was a wonderful success. I wish I had fully read my own instructions and chopped up the pea shoots finer but it didn’t effect the flavour. Definitely a dish to eat and think about the impending spring. I can’t wait to start sowing seeds and organizing my garden. If you too are longing for spring to hurry up and get here I hope these Sunday Supper Spring inspired dishes help get you in the mood.

Pea Shoot Risotto

1 Onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
300g (1 3/4 c.) Arborio rice
100g (1 c.) Sugar Snap Peas, cut in half
100g (3.5 oz) Pea Shoots, finely chopped
25g (1/4 c.) grated Parmesan cheese
1 tbsp creme fraiche
1 1/2 pints vegetable stock
Salt and Pepper to taste
recipe from Pea Shoots


Heat oil over medium heat in a large saucepan and then fry the onions and garlic for about 5 minutes until translucent.
Add the arborio rice and fry gently for 2 minutes stirring constantly so as not to allow the rice to colour.

Add a ladle full of stock to the pan and stir until all the stock as been absorbed. Repeat this process until 1 pint has been used. Add the sugar snap peas. Then continue adding the stock until it is all used up. The rice should be cooked through but with a slight bite to it.

Finely chop up the pea shoots. I somehow missed this stage. Now this doesn’t effect the taste but it does the texture as the pea shoots can end up a bit stringy which not everyone will like. And if you are trying to introduce this dish to pickier eaters they might be out off by the long strands of pea shoots.

Stir in the crème fraiche, parmesan and finely chopped pea shoots. Cook for a further 5 minutes then season to taste, and serve.

Green and Spring Dishes Menu Includes:

Breakfast

Apps, Bread, Salads, Soups and Dressings:

Main and Sides:

Desserts:

Beverages:

  • Guinness Beer Milkshake by The Urban Mrs
  • Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
    Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

    All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

    Pea Shoot Risotto
    Author: 
    Prep time: 
    Cook time: 
    Total time: 

    Serves: 4
     

    Ingredients
    • 1 Onion, chopped
    • 2 garlic cloves, minced
    • 1 tbsp olive oil
    • 300g (1¾ c.) Arborio rice
    • 100g (1 c.) Sugar Snap Peas, cut in half
    • 100g (3.5 oz) Pea Shoots, finely chopped
    • 25g (1/4 c.) grated Parmesan cheese
    • 1 tbsp creme fraiche
    • 1½ pints vegetable stock
    • Salt and Pepper to taste

    Instructions
    1. Heat oil over medium heat in a large saucepan and then fry the onions and garlic for about 5 minutes until translucent.
    2. Add the arborio rice and fry gently for 2 minutes stirring constantly so as not to allow the rice to colour.
    3. Add a ladle full of stock to the pan and stir until all the stock as been absorbed. Repeat this process until 1 pint has been used. Add the sugar snap peas. Then continue adding the stock until it is all used up. The rice should be cooked through but with a slight bite to it.
    4. Stir in the crème fraiche, parmesan and finely chopped pea shoots. Cook for a further 5 minutes then season to taste, and serve.

This entry was posted in #SundaySupper, 30 Minute Meal, Healthy Eating, Main Course, Risotto and tagged , , , , , , , . Bookmark the permalink.

24 Responses to Pea Shoot Risotto #SundaySupper

  1. Thank you for sharing this risotto recipe, Laura. Your step-by-step method makes me want to take on the famed rice of gourmets. Mille fois merci =)

  2. This is a refreshingly beautiful dish! Appreciate the step by step guide to cooking the Arborio rice-so helpful!

  3. sunithi says:

    I juts recieved a pack of pea shoots and this looks like a great recipe to try out !! Yummy . love the addition of snap peas too. So healthy & Springy !!

  4. I love the idea of growing pea shoots. As soon as we get settled in our new house, I’m planting some!

  5. I saw pea shoots the other day! I cannot wait to try this gorgeous dish!

  6. Love this!!! Risotto is awesome and so are are pea shoots. This recipe sounds perfect. Thanks for sharing!

  7. Bea says:

    I am not familiar with pea shoots – they sound so delicious!!! Beautiful recipe! Happy Spring to you and yours!

  8. Soni says:

    Love Rissotto and Pea Shoots and the combination sounds wonderfulSuch a great dish for a spring menu :)

  9. YUM! I love risotto and I can imagine how fresh the pea shoots make this.

  10. Risotto is one of my favorite dishes, but I never added pea shoots to it. It sounds delicious, and I love sugar snap peas! I don´t know about growing it, but I will look for it next time I shop.

  11. I am so intrigued by pea shoots. I want to go out and buy some dried peas so I can try growing them!

  12. Gosh this is a wonderful looking dish. This is perfect, perfect, perfect for spring. I must make this! Thanks for the step-by-step photos and directions.

  13. A few years ago I belonged to a CSA. For about a month, a bag of pea shoots were included in my weekly box. At first I just couldn’t figure out what to do with them. And pretty soon, I started adding them to all kinds of things! I love them, and what a terrific idea for a risotto!!

  14. I’ve read so much about pea shoots and am intrigued. I LOVE every variation of risotto and this sounds like a good way to try pea shoots. I especially like the addition of creme fraiche!

  15. Hi Laura!

    hm not sure if I can get those pea shoots here. Otherwise I ll have to do that myself. Hope those ants will leave me some. You should see the insects here, they are mutant! lol

    Lovely risotto with some interessting flavors, just how I like it Laura. Thank you for sharing. =)

  16. Diana @GourmetDrizzles says:

    Beautiful! Love the growing and the risotto instructions! Such a lovely springtime dish!

  17. We have recently fallen in love with risotto. This sounds like a combo we’ll have to try!

  18. Pea Shoot Risotto? oh my goodness! I love this! A lot of my friends are so intimidated by risotto but I keep telling them it’s not hard but you just have to sit with it and watch it and have patience. . love this! Adding this to my cook list!

  19. Sarah says:

    Love this idea! I grew my own pea shoots last year to avoid the huge $$$ for a bag and they were delicious!

  20. I’m also feeling pretty desperate for spring to arrive. Your risotto looks so delicious! Thanks for sharing.

  21. Liz says:

    What a marvelous risotto, Laura! Perfect for spring!!

  22. mmm mm Risotto! love this one!

  23. I love pea shoots, I love risotto – I love that you put them both together! I can just imagine how fresh and vibrant this tasted. I am incredibly intimidated by making risotto so I appreciate your helpful step by step photos. Now, if I ever get over my fear and try it, I can say to myself, ok, that totally doesn’t look like Laura’s beautiful version ;)

  24. I never thought about growing pea shoots, thanks!

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