Split peas and risotto go hand in hand like two peas in a pod. We combined them in this mouth-watering recipe perfect for sharing with your special someone on Valentine's Day
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 911 |
| Fat | 42.6g |
| Saturates | 15.2g |
| Protein | 32.9g |
| Carbs | 100.4g |
| Sugars | 15.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely dice the onion. Crush the garlic. Finely chop the herbs. Rinse and drain the spelt. Zest and juice the lemon. Grate 40g of Parmesan.
Place a large non-stick pan over a medium heat and melt the butter. Add the onion and sauté for 5 minutes, or until soft and translucent. Add the garlic along with the salt and herbs. Add the spelt along with the vegetable stock. Simmer gently for 40 minutes, stirring every now and then. During the last 5 minutes, add the artichokes, frozen peas and 100g of mangetout.
Once all the liquid has been absorbed, remove the pan from the heat. Stir in the Parmesan, lemon zest and juice. Adjust the seasoning, if necessary.
Divide the risotto between two bowls and top with the pea shoots, Parmesan shavings and mangetout.
