Blitz and sieve those pods into a flavour-packed, emerald-green puree that’s perfect for stirring through a risotto base
I
nspired by Raymond Blanc’s pea risotto from his 2015 book Kew on a Plate, today’s dish is Blanc at his best, demonstrating his skill and thrift at the highest level. I’ve simplified the original by making it entirely from pea pods and parmesan rind, not least to show just how much flavour and colour they hold.
Flavourful pea pods are blanched, then shocked in iced water to stop them cooking further and so preserve their chlorophyll (to save on ice to make the iced water, simply put a bowl of water in the freezer for an hour). They are then blended into a vivid, emerald-green puree.
Both pea pods and parmesan rinds are naturally rich in glutamates, which provide the deep umami flavours that make this risotto so satisfying and complex despite using what would typically be discarded. Use a jug blender, if you have one, but a Vitamix, Thermomix or a Nutribullet-style blender will also work brilliantly to create a very fine puree. In fact, you may not even need to pass the puree through a sieve, though it’s still important to check for any fibres and sieve if need be.
