Few things capture the feeling of a fresh new season quite like a bowl of bright, herbaceous risotto. And this Pea Risotto from acclaimed Australian chef Matt Moran brings a touch of elegance to a comforting classic – using My Perfect Vegetable Stock and celebrating the sweet, verdant pop of fresh peas at their peak.

It’s the kind of dish that feels luxurious without being fussy – perfect for a long, languid lunch or a simple supper when you want something both nourishing and a little bit special. Creamy yet light, rich yet vibrant, the risotto strikes that delicate balance Moran is known for, drawing out the natural sweetness of the peas while layering in subtle depth with parmesan and a hint of lemon.

Whether you’re entertaining or simply cooking for yourself, this Pea Risotto from Matt Moran proves that with just a few beautiful ingredients, you can create something truly memorable.

Ingredients

(Serves 2)

1L My Perfect Vegetable Stock

350g fresh green peas or frozen, thawed

1 tsp olive oil

60g butter, plus extra 20g to serve

½ leek, white part only, diced

2 cloves garlic, finely chopped

200g arborio rice

60g pecorino, finely grated

Pea tendrils, to garnish

1 lemon, juice

Method

Step 1: Heat olive oil and butter in a large saucepan over medium heat until butter is melted. Add the diced leek and garlic, stirring for 5 mins until tender and translucent.

Step 2: Add the rice and cook for a further 2 mins to toast. Then add My Perfect Vegetable Stock one ladle at a time, stirring while cooking, ensuring each part of liquid is absorbed by the rice before adding more. Repeat this process for 10-15 mins until the rice is almost tender and creamy in texture.

Step 3: while the rice is cooking place 150g of peas into a blender adding 80ml of vegetable stock and blend until smooth, season to taste with salt.

Step 4: Add the pea puree and remaining peas. Cook for 4 mins until the peas are cooked. Stir in half of the grated pecorino, squeeze in the fresh lemon juice and add the remaining butter, season to taste with salt and pepper. Garnish with pea tendrils.