A new recipe shows how to transform empty pea pods into a flavour-packed, emerald-green risotto. Inspired by Raymond Blanc's 2015 book Kew on a Plate, the dish uses pea pods and parmesan rind to create a deeply savoury, umami-rich meal from ingredients that would otherwise be discarded.
The method involves blanching the pods and parsley stalks for a minute, then shocking them in iced water to preserve their bright green colour. After blending into a smooth puree, the liquid is used as the base for a risotto cooked with onion, garlic, risotto rice, white wine and parmesan rind. The rice is left to simmer gently for 20 minutes before being stirred vigorously to create a creamy consistency.
Both pea pods and parmesan rinds are naturally rich in glutamates, which provide the deep umami flavours that make this risotto satisfying and complex. The recipe also includes lemon zest and juice, butter, and parmesan shavings to finish.
Blanc's efficient cooking method reduces the need for constant stirring, making this a practical and thrifty dish for summer. The puree can be made in a high-speed blender and may not even need sieving if blended finely enough.
