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Le Cordon Bleu News, 08/12/2011
Recipe: Summer pea and sage risotto
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About this recipe

Risottos make ideal summer food because they are quick to make. Freshly shelled peas are sweet at the beginning of the season, so make this risotto as soon as you see them in the shops.

Recipe - Summer pea and sage risotto

Serves: 4

Preparation time: 10 minutes
Cook time: 30 minutes

In this recipe:

  • Risotto
  • Fresh peas
  • Sage

 

Why not try?

Make a light main course meal for 4 people by topping each serving with a poached egg.

 

Ingredients

500 g young fresh peas, (unshelled weight)
3 fresh sage sprigs
6 white peppercorns
salt and freshly ground black pepper
1 white onion
1 tsp pink peppercorns
2 tbsp olive oil
300 g risotto rice
100 ml dry white wine
4 tbsp low-fat crème fraîche or soured cream, to serve

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Method

  1. Shell the peas. Wash the pea pods and place them in a large saucepan. Add 1.5 litres cold water, 2 whole sage sprigs, the white peppercorns and a pinch of salt. Bring to the boil and simmer for 5 minutes, then strain the stock into another saucepan. Discard the pea pods and flavourings and keep the stock hot.
  2. Finely chop the onion. Crush the pink peppercorns. Strip the leaves off the remaining sage sprig and set aside some small whole leaves for the garnish. Finely chop the rest.
  3. Heat the oil in a heavy saucepan and sweat the onion over low heat for about 5 minutes without colouring. Add the rice and stir for about 2 minutes. Add the wine and simmer until evaporated. Stir in the peppercorns, chopped sage and salt and pepper to taste.
  4. Begin to add the hot stock to the rice a ladleful at a time, stirring between each addition until the rice has absorbed the liquid. Add the peas after about 10 minutes, then continue adding stock and stirring for another 10 minutes or until the rice is al dente and the consistency of the risotto is creamy. You may not need all of the liquid.
  5. To Serve: Taste the risotto for seasoning, then divide between warm soup plates. Top each serving with a spoonful of crème fraîche and a few sage leaves. Serve immediately.

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Olive Oil 250ml
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