A simple Italian spring recipe bursting with flavor , colour & aromas.
600g Left Over Risotto
100g Grated Parmesan
200g Frozen Peas
Small Bunch of Mint, Basil, Parsley & Tarragon
How to make pea puree
Add 2/3 of pea’s and half of the herb selection to salted boiling water and blanch peas for 3-5 minutes.
Straight after blend along with a small amount of water from the pan. If the puree is too thick add a little more water slowly. Continue to blend for 5 minutes till smooth.
Place in fridge to cool straight away or will loss the beautiful , vibrant green colour.
Making the risotto cake
Chop the remaining herbs and place in a large mixing bowl with the risotto rice, egg, grated parmesan, remaining peas and pea puree and mix thorough and season to taste.
Form the mix into mini round shape like the photo above.
Place in a preheated 180 oven on a metal tray with parchment paper or the risotto cake shall stick. Cook for 15-25min till lightly colored.
The risotto cake is ready.
1 x courgette
Slice into 1cm thick rings season and marinate lightly in olive oil
Cook on a hot griddle pan till nicely colored on each side and place onto the top of the risotto cake to serve.