1 minute read
Spring risotto with peas
Ingredients
1tbsp olive oil
100g cold butter, diced
1 small onion, chopped
2 garlic cloves, crushed
175g risotto rice
700ml hot vegetable stock
Salt and freshly ground pepper
200g fresh peas
200g broad beans
15 spinach leaves
50g Parmesan cheese, shaved
Pea shoots, to garnish
SERVES 2
Method
Heat the oil and about ¼ of the butter in a large shallow pan over a medium heat. Add the onion and garlic, then turn the heat to low and cook until softened and transparent.
Add the rice and stir to coat all the grains. Increase the heat and add 100ml stock.
Cook until absorbed.
Gradually add more stock, a ladleful at a time, stirring until absorbed, before adding more. Continue cooking for about 20 minutes, until the rice is tender, but still has a little bite.
Season to taste with salt and pepper.
Bring a pan of salted water to the boil and cook the peas and beans for 2-3 minutes. Add the spinach for the last minute of cooking time. Drain well and set aside.
Remove the rice from the heat and stir in the remaining butter, Parmesan, peas, beans and spinach. Season to taste and garnish with pea shoots.
Baked cod
INGREDIENTS
2 red peppers, cored, seeded and sliced
150g cherry tomatoes, halved 100g pitted green olives, sliced 4tbsp olive oil
Salt and freshly ground black pepper
2 x 225g thick skinless cod fillets, pin-boned
Method
Preheat the oven to 190C/375F/Gas Mark 5. In a baking dish, toss the peppers, tomatoes and olives with 2tbsp olive oil and plenty of salt and pepper, to taste.
Sit the cod fillets on top and season them with salt and pepper before drizzling them with the remaining olive oil.
Bake for 10-14 minutes, until the cod is cooked through and the peppers and tomatoes are just soft to the tip of a knife. Remove from the oven and garnish with the chervil, before serving.