Pea Risotto with Burrata

Cook Time 30 minutes

Servings 2

Ingredients

2 tbsp extra virgin olive oil

1 french shallot, finely chopped

1 clove garlic, minced

1½ cups frozen baby peas, blanched 

1 large handful basil, blanched

2 large handfuls of baby spinach, blanched

1.2L of chicken stock

250g carnaroli rice (or arborio rice)

150ml white wine

80g finely grated parmesan

25g butter

1 ball burrata, to serve

3 tbsp toasted pine nuts, to serve

Method

Heat stock in a saucepan.

For the green puree, add blanched peas, basil and spinach into a blender with ½ ladleful of warm stock and blend until smooth and silky. Season and set aside.

In a large pan, heat oil and gently sweat off shallot and garlic. Add the rice and coat well with the shallot mixture, cooking for about a minute. Add the white wine and reduce until all absorbed, agitating the pan occasionally so it doesn't stick. Now ladle by ladle add the stock. Turn the heat down to a simmer. Allow the rice to absorb the stock before ladling in more. This should take at least 20-25 minutes. Season with salt. The rice should be al dente.

Turn the heat off and toss through the butter and parmesan then fold through the green puree.

Serve on plates and spread out evenly. Garnish with burrata and pinenuts.