Fresh, vibrant and full of spring flavour, this seasonal risotto brings together sweet peas, broad beans and creamy arborio rice. Elliott Grover gives it a bold edge as seen on Cooking with the Stars with crispy black pudding and finished with a bright walnut and pea shoot pesto.
Elliott Grover
Elliott Grover is a chef best known for bold, British flavours and expertly executed comfort food. He’s led kitchens at some of the capital’s most iconic restaurants.
1HR
Total time
Ingredients
Servings
5
For the crispy black pudding
30 g
M&S Remarksable Value plain white flour
1
M&S Remarksable Value free-range mixed size egg
1 tbsp
M&S Remarksable Value whole milk
100 g
M&S panko breadcrumbs
1/2 pack
(227 g each)
(227 g each)
M&S Scottish black pudding slices
For the pea purée
200 g
M&S frozen petit pois
100 ml
M&S chicken stock
1/2
M&S Remarksable Value lemon, zest and juice
For the risotto
50 g
M&S frozen diced white onions
1 stick
M&S Remarksable Value whole celery, finely diced
2 pieces
M&S frozen garlic and herb butter
350 g
M&S Collection Italian carnaroli risotto rice
1
M&S white wine, garlic and herb flavour pot
1.5 L
M&S chicken stock
100 g
M&S frozen British broad beans, podded
100 g
M&S frozen petit pois
75 g
M&S grated Parmigiano Reggiano
For the walnut pesto
75 g
walnuts
handful reserved for garnish
40 g
pea shoots
plus some for garnish
1 tbsp
M&S grated Parmigiano Reggiano
Nutrition per serving
Calories
769kcal
Fat
26.9 g
Saturates
9.2 g
Sugars
6.5 g
Salt
1436.4 mg
