Mushy Pea Risotto
I found myself with a portion of leftover mushy peas (as you do...) Having had chips with mushy peas for the previous two days I didn't fancy another chip-based meal. I was wondering what to do with these peas when inspiration struck!
Ingredients
- A portion of mushy peas
- Some bacon lardons
- Arborio rice
- A pinch of chilli flakes
- Parmesan cheese
- A glug of olive oil
Method
- Rinse the mushy peas in water to create a "stock"
- Bring this stock to the boil, season it and add some herbs
- Heat the oil in a saucepan. Add the bacon lardons and the chilli flakes. Fry them down
- Add the rice to the bacon. Fry for a couple of minutes, stirring often
- Add a ladel-full of the stock to the bacon and rice. Stir until absorbed
- Keep adding stock a ladel-full at a time and stirring until it is absorbed, until the rice is cooked. You may not need all the stock
- Add the drained peas at the end for a minute or so
- Turn off the heat. Grate in plenty of parmesan and stir in. Leave for 5 minutes or so, then serve
This is actually tastier than it sounds, and certainly tastier than it looks ;-)