Green Pea Risotto Recipe
Enjoy a Riley St Garage dish in the comfort of your own home. This recipe was created by our Executive Chef Regan Porteous, and has featured on our menu in the past. This dish is perfect for sharing amongst friends and pairs perfectly with a glass of 2015 Frankland Estate ‘Rocky Gully’ from Western Australia.
Green Pea Puree
- 750g fresh green peas, podded
- Oil, for frying
- 1 white onion, diced
- 4 cloves garlic, diced
- 3 bay leaves
- Olive Oil
- 1kg risotto rice
- 125ml white wine
- 750ml hot water
- 250ml white soy sauce
- 250ml water
- 250ml mirin
- 25g potato starch
- Snow pea tendrils
Green Pea Puree
- Boil the green peas for 5-8 minutes at continuous boil.
- Strain the peas and place in cold or iced cold water. Strain again after the cool down.
- Take 500g of peas and puree in a blender until smooth.
- Deep fry the remainder of the peas in some oil until they become golden brown. Set aside
- Sweat the onion, garlic and bay leaves in a pan in a little olive oil until translucent.
- Add the risotto rice and cook gently for 3 minutes.
- Add the white wine to pan and reduce.
- Gradually pour hot water in increments until the rice is almost cooked.
- Remove from the heat and cool on a flat tray to avoid overcooking the rice.
- Combine white soy sauce, water and mirin in a separate saucepan and bring to the boil. Dissolve the potato starch with water and gradually pour in the saucepan. Use a whisk to mix.
- Bring the risotto rice back up to the desired temperature.
- Add a small amount of water to loosen the rice, when rice is cooked through add green pea puree to taste and mix in slowly.
- Serve in a bowl or plate, pour the soy mix on top and garnish with snow pea tendrils and deep-fried peas.