Ingredients
- Small onion 1
- Garlic 1 clove
- SpinneysFOOD Fresh Coriander A small handful
- SpinneysFOOD Fresh Parsley A small handful
- Pearled spelt 200g
- Lemon 1
- Parmesan cheese 60g
- SpinneysFOOD Salted Butter 1 tbsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Vegetable stock 800ml
- SpinneysFOOD Artichokes in Sunflower Seed Oil 150g
- Frozen peas 150g
- SpinneysFOOD Mangetout 120g
- Fresh pea shoots 10g
Nutrition (Per serving)
- 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."
Split pea risotto with artichokes
Italian 20 Mins Prep · 60 Mins Cook
- Finely 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.