There are very few things I buy from the great banks of freezers at the supermarket. If I’m feeling particularly indulgent (and this is a rare occasion) I will surreptitiously sidle up to the ice-cream section, withdrawing the darkest chocolate variety I can find. From the freezers a few rows down I will almost always take a box or two of frozen berries to brighten up breakfast time. And from the freezers across the way I am sure to grab a bag of bright green baby peas. You see I have a thing for this sweet wee vegetable at the moment, though why exactly I cannot say. It could be their versatility, or the speed with which they transform from frozen to feast. Whatever the reason I just can’t get enough of them.
This recipe is heavy on the peas (surprise surprise!) so as well as adding a beautiful sweetness to the risotto it also delivers a healthy dose of fibre, vitamins and minerals. The marjoram, straight from our garden, gives the dish a floral character which is balanced nicely by the sharpness of the parmesan.