How to turn empty pea pods into a summer risotto recipe | Waste not

"I've simplified the original by making it entirely from pea pods and parmesan rind, not least to show just how much flavour and colour they hold. Pea pod risotto Flavourful pea pods are blanched, then shocked in iced water to stop them cooking further and so preserve their chlorophyll (to save on ice to make the iced water, simply put a bowl of water in the freezer for an hour)."

"Most risotto recipes call for the rice to be stirred frequently to create a creamy consistency. Here, however, I've adopted Blanc's efficient method by just leaving it to tick over on a very low heat before stirring vigorously at the end to break down the starch and create that creamy consistency we know and love. Serves 4 350g empty pea pods, ideally organic (save the peas for another recipe) 100g parsley stalks, or spinach 2 tbsp extra-virgin olive oil, plus extra to serve"

Pea pods and parmesan rind are used to make a vivid, umami-rich risotto that minimizes waste. Pea pods and parsley stalks are blanched briefly and shocked in iced water to preserve chlorophyll. The pods are blended into an emerald-green puree; a high-powered blender produces the finest texture and sieving can remove fibres. Both pea pods and parmesan rinds contain glutamates that add deep savoury flavour. The rice is cooked gently on very low heat and stirred vigorously at the end to release starch and create creaminess. The recipe serves four and includes lemon, butter, parmesan shavings, white wine (or vinegar) and seasonings.

Read at www.theguardian.com