Pea risotto with lemon oil, cheese and pea shoots
The pea risotto has a very special place in my heart. In 2013 GRØD was at the Roskilde Festival for the first time, 3 ½ days, 2 varieties of porridge, 130,000 people and total chaos from start to finish. But despite the logistical and planning chaos of the festival, people loved the pea risotto. The dish was referred to as the best festival meal of all time by several food bloggers and journalists. The pea risotto simply gained legendary status after 3 ½ days at the Roskilde Festival and has also been a faithful part of the summer menu in the GRØD restaurants ever since.
Fremgangsmåde
Pea puree
Thaw the peas and blend with cream to a creamy puree.
Lemon oil
Whisk rapeseed oil and lemon juice together thoroughly.
Pea risotto
Finely chop the onion and garlic and put it in a pot together with olive oil and butter.
Fry on a low heat until the onion becomes tender and takes on a glassy colour.
Pour the broth into a separate pot and let it simmer on a low heat.
Add the rice to the onion and cook over a medium heat, stirring regularly, until the rice has absorbed all the fat.
Add the white wine and cook further. Pour the boiling stock onto the rice one tablespoon at a time. It must be stirred regularly during the process.
Add the pea puree to the risotto when there is some broth left and continue to cook.
Add Parmesan to the risotto when it is still slightly runny. Season with salt and apple cider vinegar. The pea risotto is ready to serve.
Garnishing
Put the pea risotto in a deep plate or bowl. Top with peas, pea shoots, a tablespoon of lemon oil, a teaspoon of ricotta and freshly ground black pepper.
Peas in season
One of the most spring and summer-like things you can think of is when the fresh green Danish peas become available in grocery stores across the country. Almost like the green peas have more summery vibes than the Danish strawberries. However, which peas you choose plays a big role, there is a colossal difference between fresh green peas and the frozen green peas that you find in the freezer all year round. The texture, sweetness and freshness of the fresh green peas are brilliant as risotto topping, in a potato salad or as snacks. In this recipe we use fresh peas as a delicious topping and mix the frozen green peas with cream and use this as a flavor and color puree in the pea risotto.
The green peas – both the fresh and the frozen – have a great natural sweetness, which goes well with the fat from the cheese and butter and is paired well by the fresh, acidic lemon oil on top. And as an extra garnish, we love to use pea shoots, which are the natural herb of the green legume, as it both tastes and looks good. Bon appetit!
If the peas are not in season, or you would rather make a different type of risotto, you can try our risotto with mushrooms or carrot risotto.
