Pea Risotto

Preparation info
  • Serves


    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

I specify frozen petits pois, simply because that’s what I always use. I have used real peas, just podded, to make risi e bisi, the fabulously named Venetian slurpily soft risotto, or thick rice soup, however you like to think of it, complete with pea-pod stock. But to be frank, if you don’t grow peas yourself, then there is not a huge advantage in using fresh ones. By the time they’re in the shops, they’re big and starchy and without that extraordinary, almost floral, scent; that he