Pea risotto

Name: Pea risotto
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 350 g pea pods; 350 ml water; 100 g fresh peas; 10 g unsalted butter; 1 pc sea salt; ½ pc white onion; 2 tbsp refined olive oil; 1 pc garlic; 200 g carnaroli rice; 100 ml white wine; 40 g parmesan; 1 pc sea salt; 1 pc black pepper; 5 g unsalted butter; 120 g baby courgette; 140 g fresh peas; 40 g French breakfast radish; 40 g radish tops; 40 g baby leaf spinach; ¼ pc lemon juice; 50 ml extra virgin olive oil; 15 g pea shoots; 20 g parmesan shavings

A creamy spring pea risotto made with pea stock, pea purée and fresh garden vegetables.

50 min 602 kcal/serving serves 4

602kcal18gprotein70gcarbs27gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🥣pea pods

💧water

🫛fresh peas

🧈unsalted butter

🧂sea salt

🧅white onion

🫒refined olive oil

🧄garlic

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.