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Summer vegetable risotto topped with burrata and pea shoots
Serves 4 Starters and mains
Ingredients
- 15g basil leaves
- 15g flat-leaf parsley leaves
- 1tsp sea salt flakes
- 100g Pecorino, finely grated
- 5tbsp extra virgin olive oil, plus extra to serve
- 150g sugar snap peas, trimmed
- 90g salted butter
- 300g pale green courgettes plus 1 yellow, sliced lengthways then into 1cm cubes
- 1 onion, finely chopped
- 3 garlic cloves, finely grated
- 5tbsp dry white wine
- 400g Carnaroli, Arborio or vialone nano rice
- 1.5 litres good-quality vegetable or chicken stock, heated
- 150g frozen petit pois
To serve
- 2 burrata
- handful pea shoots, lamb’s lettuce or rocket
Method
Put the herbs, salt and 50g of the cheese in a blender with 4tbsp of the oil and whizz to a rough paste.
Blanch the sugar snap peas in
a pan of boiling salted water for
a few minutes, then drain and plunge into cold water.
Melt 20g butter with the remaining 1tbsp oil in a medium-large pan over a medium heat, add the courgettes and cook, stirring, for a few minutes, then transfer to a wide bowl and set aside.
Melt 30g more butter in the
same pan over a low heat, then
add the onion and cook over
a medium heat for around 5
minutes until softening but not
browning. Add the garlic and
stir for a second before adding
the wine. Cook for 2 minutes to
evaporate the wine, then lower
the heat to low-medium.
Add the rice and stir for a few minutes. Add the stock, a few ladles at a time, stirring frequently until absorbed by the rice. Continue adding the stock in the same way, stirring frequently to prevent sticking, until the rice is just cooked to your liking.
Turn off the heat and stir in the petit pois, the remaining cheese and butter plus the herb paste and grind some black pepper over. Drain the sugar snap peas and slice in half lengthways, then carefully fold them through the hot risotto.
Divide the risotto among serving bowls or plates. Cut each burrata in half and arrange on top, then add a grind of black pepper, spoon over a little more oil and top with the pea shoots, lamb’s lettuce or rocket to serve.
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