Caitríona Redmond: How to make my pea risotto recipe

Plus: getting around eating less meat when living on a budget

Caitríona Redmond's pea risotto

When I buy by weight, I only buy what I need and there’s less plastic packaging to bring home. This is one thing that smaller grocery shops and farmers markets do so well. 

Buying fruit and vegetables in a supermarket can be a journey into many small plastic bags and overconsumption.

It all comes down to whether or not I’m going to use the food that I buy. If I decide I want to make an apple tart for example, I know that for my tart dish I need three bramley apples. 

In the supermarket bramley apples are generally sold in a plastic film wrapped pack of four apples, but I only need three. If I have the time, I can preserve or use the fourth apple. 

That also requires me having the space to store it, and the knowledge to use it up in another recipe. I’m lucky to have the ability to do this, so long as I have spare time, which is in short supply lately.

If I go to the farmer’s market I can buy exactly three apples. I go home and cook my apple tart, there’s no food waste or need to cook again to preserve what’s left over. I save time and money. 

Plus, there’s an added bonus of supporting a local food producer when they really do need more support.

The Winter was mild but the Spring was punishing for any food grower. Even with extra help like polytunnels, every single item is behind. 

Potatoes were late going into the ground and the best new potatoes are only just coming onto the shelves in shops nationwide. 

In my own allotment, I estimate my grapes are at least a month behind, my courgettes haven’t started to fruit yet, and my garlic was so delayed I gave up and pulled it to make space for something else.

When the seasons are late, it’s difficult to gauge what is in season and how we can make the most of it. 

Everytime I go to the shop I’m examining food labels to see where the food has been produced and how long it has had to travel to make it to Ireland. There’s a correlation between the price we pay for our fresh produce and seasonality.

For all this talk about seasonality what’s in my shopping trolley this week? Definitely strawberries which are at their best in early July this year; I’ll be nipping to my local fruit farm to grab a large chip to make jam soon. 

Pak choi or bok choi and Irish onions and garlic are all freshly harvested which are ideal for stir fries, salads, and pickles or ferments. 

Cucumbers, tomatoes, and chillis still warm from the farmer’s greenhouses in the ‘basket of Ireland’ in my local Fingal.

There is never a better time to take a look at what you are buying to maximise on supporting Irish and saving money.

Home Truths – Eating less meat

As I look over my shopping receipts for the month of June there’s a clear sign of the items that cost me the most money. 

€5.99 for a pack of beef mince, €8.99 for a free range chicken, and this won’t feed my family for a week. This is a very high cost for any family to bear.

My crowd are dedicated meat eaters and it’s a difficult ask to reduce the amount of meat we consume. 

If I asked my husband what he would like, he would have meat products three times a day, but this is not sustainable from a financial point of view, never mind health or sustainability.

I get around the cost of meat by bulking up meals with beans or legumes like peas. These items have a high protein and fibre content which leaves the family feeling full without being short changed. 

And, I aim for at least one day which is meat free a week. I’d be happier if we ate even less but for now, I prioritise higher welfare food like free range chicken and pork because it translates to higher quality meat and less of an impact on the environment. 

My task is to make the most of the meat I do buy and make it last with 3 hungry men in the household!

Pea Risotto

recipe by:Caitriona Redmond 

A veggie-centric take on a classic.

Servings

5

Preparation Time

 5 mins

Cooking Time

 25 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 150g arborio rice

• 20g butter

• 400ml warm vegetable stock

• 1 cup of frozen peas

• 1 courgette, grated

• 50g grated parmesan cheese

• 3 spring onions, finely chopped

Method

1. Melt the butter in a large saucepan on a medium heat. Toast the rice in the butter for about 5 minutes until you hear a sizzling sound and you're sure that the rice is coated. Using a ladle, put a little of the warm vegetable stock on the rice. Stir well until it is absorbed. Repeat when you can't see the liquid anymore. Keep on repeating until your stockpot is empty.

2. Stir in the frozen peas, then after allowing the risotto to come back to heat, the grated courgette and parmesan. Just before serving stir in the chopped spring onions.