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Pea Poppin’ Risott-Ohhh

Andrew Walker

Peas icon

Serves: 4-6

Prep time: 10 mins

Cook time: 30 mins


1 tbsp oil

2 medium onions, finely diced

1 garlic clove, crushed

300g rice (Arborio is best, but any will do)

1-1.2 litres reduced salt vegetable stock

500g frozen peas, defrosted

80g spinach

125g reduced fat cream cheese

10 fresh mint, basil or parsley leaves, cut into strips, or 1 tsp of dried basil

50g grated or shaved Parmesan (or other hard cheese)

Veg Portions / Serving: 1


Kitchen Ninja

Originally appeared in the Eat Them To Defeat Them 2020 Activity Book | Photography by Claire Wright |

Fill your belly with this pea-packed tea-time winner from our Eat Them To Defeat Them 2020 Activity Book.


Heat the oil in a large frying pan. Cook onions and garlic over low heat, stirring regularly, until see-through.

Add rice and keep stirring! Cook for a couple of minutes.

Carefully add in one ladle of stock (use a cup if you don’t have a ladle).

When stock is absorbed, add another ladle and keep going until rice is cooked and most of the stock is used up, stirring all the time, then set aside.

Blend or mash half the peas with the spinach and 200ml of stock.

Add green mixture, remaining peas, cream cheese and mint leaves to the rice.

Warm through and serve with Parmesan.

Shovel up a spoonful and send it down town!


Power Up: Pop in different vegetables for other veggie versions like sliced leeks, cubed sweet potato, diced courgette or celery in with the onions.

Watch It: See the video on how to make this recipe here.

Download it: Make sure you download the recipe card, along with the rest of the vegetable files and activities here.

Kids in the kitchen:

Kids can:

  • Tear mint leaves from stalks
  • Help stir the risotto and ladle in the stock
  • Add the peas and spinach to the blender
  • Push the button to blitz
  • Stir everything together at the end
  • Add Parmesan to finish

Andrew Walker

Andrew has trained and worked as a chef, sommelier and maƮtre d' across fine dining establishments and has been working with the Compass Group for 28 years, most recently as Executive Chef at Chartwells. Along with Allegra McEvedy, Andrew is the chef face of the Super Yummy Kitchen project.

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