Taking inspiration from Raymond Blanc’s iconic pea risotto from his celebrated 2015 book, Kew on a Plate, this recipe captures the essence of his creativity and resourcefulness. I’ve streamlined his approach, focusing solely on pea pods and parmesan rinds to celebrate their vibrant color and impressive flavor—reminding us there’s plenty of magic in ingredients we might otherwise toss away.
Pea Pod Risotto
To lock in color and nutrients, the pea pods are briefly blanched then quickly cooled in ice water (if you don’t have ice, simply chill a bowl of water in your freezer). This not only halts the cooking process, but also preserves the pods’ bright green hue. The pods are then blended to a silky, jewel-green purée.
Both pea pods and parmesan rinds are naturally high in glutamates, offering that rich, savoury depth—umami—that gives this risotto its surprisingly complex character. For the smoothest texture, use a powerful blender like a Vitamix, Thermomix, or Nutribullet-style model. You may be able to skip straining, but it’s wise to sieve the purée if you notice any fibrous bits.
Traditional risotto is made creamy by constant stirring. Here, inspired by Blanc’s streamlined method, you let the rice cook gently on a very low heat, stirring vigorously only at the end to release the starch and achieve that luscious, velvety finish.
Serves 4
350g empty pea pods (ideally organic; reserve the peas for another dish)
100g parsley stalks or spinach
2 tbsp extra-virgin olive oil, plus more for finishing
1 small white onion, peeled and finely diced
1 garlic clove, peeled
200g risotto rice (such as carnaroli or arborio)
125ml white wine, or 1 tbsp white wine vinegar
40g parmesan rind
Juice and finely grated zest of 1/4 organic unwaxed lemon
25g butter
20g parmesan shavings, for serving
Sea salt and black pepper
In a large pan of boiling water, blanch the pea pods and parsley stalks or spinach for about a minute, until bright green. Immediately transfer with a slotted spoon to a bowl of 350ml ice-cold water and stir to stop the cooking. Blitz everything in a high-powered blender until completely smooth. Strain if you notice any large fibers.
In a saucepan over medium-low heat, warm the olive oil. Add the onion and sauté for a couple of minutes until soft. Toss in the whole garlic clove and the rice; stir for another two minutes, until the rice starts to look translucent. Pour in the wine (or vinegar), bring to a boil, and allow it to cook off. Add the parmesan rind and 500ml of the pea pod purée, reduce to a gentle simmer, cover, and let the risotto cook undisturbed on very low heat for 20 minutes. Check it now and then to ensure it isn’t boiling hard.
When the rice is tender, take the pot off the heat. Beat the mixture vigorously with a spoon for about 5 minutes to break down the grains and create a creamy risotto. Stir in an additional 200ml of the pea pod purée, the lemon juice and zest, the butter, and season with salt and pepper to taste.
Ladle the risotto into shallow bowls, topping each with parmesan shavings and a generous drizzle of olive oil.
