Green pea risotto with Gorgonzola cream

Ingredients (2 servings)

• • Drizzle of extra virgin olive oil
  • 1 small onion, finely chopped
  • 200 g frozen peas
  • 160-180 g risotto rice
  • Vegetable broth or water and salt, as needed
  • 60 g gorgonzola or other blue cheese
  • 80 g Parmesan, finely grated
  • Fresh mint, to serve
  • 1 tbsp milk or cream, as needed (I used oat milk)

Method

1. Finely chop the onion and sauté it in a drizzle of olive oil over medium heat until softened.
2. Add the frozen peas and a splash of vegetable broth or water. Cook until the peas are soft, adding more liquid if needed.
3. Blend roughly half of the pea mixture until creamy, then mix it back into the pan with the remaining whole peas.
4. Add the risotto rice and enough broth or water to cover. Simmer, stirring frequently and adding more liquid as it gets absorbed, until the rice is cooked through and creamy, about 17 minutes. Season with salt if using water, or adjust to taste if using broth.
5. Meanwhile, preheat the oven to 200°C. Line a baking tray with baking paper and arrange six small piles of grated Parmesan, leaving some Parmesan aside for the risotto. Bake for a few minutes until melted and golden. Watch them closely, as they can burn very quickly. Leave to cool and crisp up.
6. To make the gorgonzola cream, gently melt the cheese in a small pan over low heat. Add a tablespoon of milk or cream if needed to achieve a smooth, creamy consistency. The amount of liquid needed will depend on the cheese.
7. Once the rice is cooked, remove it from the heat and stir in the remaining Parmesan.
8. Serve the risotto topped with gorgonzola cream, a Parmesan crisp and fresh mint.

Tips & Variations

• You can use vegetable broth for extra flavour, or water and salt for a simpler option.
• Add milk or cream to the gorgonzola gradually, as some blue cheeses melt more smoothly than others.
• Watch the Parmesan crisps closely in the oven, as they can go from golden to burnt very quickly.