TT Thomas TownsendChef · Melbourne

Green Pea Risotto with Goat’s Curd

A vivid green risotto: carnaroli rice stirred with a spinach, pea and herb purée, whole sweet peas and a cool spoonful of goat’s curd.

By , head chef · Updated

Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Level
Medium
Jump to recipe
Vivid green pea risotto topped with a spoonful of white goat’s curd and grated cheese on a white plate

The colour comes from a purée stirred in at the end, so it stays bright instead of going grey in the pan. It’s a restaurant trick that works perfectly at home.

Goat’s curd is tangy and cool. Ricotta or crème fraîche work too.

Ingredients

Serves 4

Green purée

Risotto

Method

Purée

  1. Blanch the spinach, peas and herbs in boiling salted water for 1 minute, then plunge into iced water.
  2. Squeeze out the excess water and blend with the oil and a splash of iced water until completely smooth. Chill until needed.

Risotto

  1. Keep the stock at a simmer. Melt the butter in a wide pan and soften the shallots and garlic without colour.
  2. Add the rice and toast for 1–2 minutes until the grains are glassy. Add the wine and stir until absorbed.
  3. Add the stock a ladle at a time, stirring often, for 16–18 minutes, until the rice is just tender with a little bite.
  4. Add the peas for the last 3 minutes.
  5. Take off the heat. Beat in the cold butter and parmesan, then the green purée. Loosen with stock so the risotto flows like a wave, and season.

To serve

  1. Spread onto warm plates, top with a spoonful of goat’s curd and finish with lemon zest and a drizzle of olive oil.

Chef’s notes

  • Add the purée off the heat, right at the end. If it boils, the colour goes dull.
  • Carnaroli holds its shape better than arborio and is more forgiving.

Questions about this recipe

How do you keep pea risotto green?

Blanch and blend the greens separately into a chilled purée and stir it in off the heat just before serving, so the chlorophyll doesn’t overcook.

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