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Pea and Pesto Risotto

A fresh and vibrant risotto, topped with rocket pesto, see recipe below. Peas are full of nutrients so make this meal even tastier!

Time 60 mins
Skill Level Intermediate

Ingredients List

Serves 1
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 300 g peas
  • 1.7 litres vegetable stock
  • 350 g risotto rice
  • 200 ml white wine optional


  1. Heat a large saucepan on a low heat and then dry fry the onion until it has browned slightly. If it starts to stick, add a little water. 
  2. Add the crushed garlic and cook for a further 2 minutes. 
  3. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely pureed. 
  4. Stir the rice into the onion and then pour in the wine (if using, if not add a ladleful of stock). 
  5. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency. This can take around 30 minutes.
  6. Stir in the pureed peas, remaining peas and some seasoning. 
  7. When serving, top for a spoonful of pesto, recipe below.

Find a recipe for OMS friendly pesto here