Risotto Primavera with Walnut Pesto and Crispy Black Pudding
By M&S Food
Published on 04 August 2025
Fresh, vibrant and full of spring flavour, this Risotto Primavera with Walnut Pesto and Crispy Black Pudding is a super seasonal risotto that brings together sweet peas and broad beans. On M&S’s Cooking with the Stars, chef Elliot Grover gives it a bold edge with crispy black pudding and finishes with a bright walnut and pea shoot pesto.Time and servings
1 hr 30 minsTotal time
5Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 30g plain flour
- 1 free-range egg
- 1 tbsp whole milk
- 100g panko breadcrumbs
- ½ x 227g pack Scottish Black Pudding
- 300g frozen British petit pois
- ½ lemon
- 75g walnut halves, finely chopped, handful reserved for garnish
- 1/2 x 80g pack pea shoots, finely chopped, plus some for garnish
- 75g M&S Grated Parmigiano Reggiano, plus 1 tbsp
- 5 tbsp olive oil
- 1.6 litres chicken stock
- 50g frozen diced white onion
- 1 celery stick, finely diced
- 2 rounds M&S frozen garlic and thyme butter
- 350g Italian carnaroli rice
- 1 white wine stick pot
- 2 tbsp olive oil spray
- 100g frozen British baby broad beans
Method
Step 1
For the crispy black pudding. Prepare three bowls, one with flour, one with beaten egg and milk mixed together and another with breadcrumbs. Cut the black pudding into 16 pieces, then roll each piece in the flour then egg and finally breadcrumbs until evenly coated. Set on a tray and chill until needed.Step 2
To make the pea purée, boil 200g peas for 2-3 mins then drain well. Tip into a blender with 100ml stock and a pinch of salt, then whizz until smooth. Stir through the lemon juice, cover and chill until needed.Step 3
To make the walnut pesto, finely chop the walnuts and pea shoots and mix with 1tbsp parmesan and 3 tbsp olive oil. Season to taste with salt and pepper then cover and set aside.Step 4
To make the risotto, heat a large frying pan over a medium heat. Add 2 tbsp oil, diced onion and celery then cook for 3-4 mins until beginning to soften. Add the flavoured butter and continue to cook for 2 mins.Step 5
Put the remaining 1.5 lt stock in a pan over a low heat.Step 6
Stir in the rice to coat with butter and oil then cook for 1 min. Pour over the white wine pot stir, then add a ladle of stock and continue stirring. Once absorbed, add another ladle of stock and continue stirring until all the stock is used up and rice is al dente, about 15-20 mins.Step 7
Meanwhile, set the air fryer to 200°C and preheat for 3 mins. Add the black pudding pieces to the tray, spray with oil and cook for 5 mins until golden and crisp. Repeat until all is cooked. If you don’t have an air fryer, heat a large frying pan over a medium-high heat with a splash of oil. Shallow-fry the black pudding pieces for 5-6 mins, until golden and crisp, flipping halfway.Step 8
Add the broad beans to a heatproof bowl and pour over boiling water. Carefully remove the outer shell from the broad beans, keeping the fresh green beans. When the risotto is al dente, stir through the broad beans and remaining 100g peas. Stir through the remaining parmesan and pea purée.Step 9
Spoon the risotto into warmed bowls, top with crispy black pudding and a drizzle of pesto. Serve sprinkled with reserved walnuts, pea shoots and lemon zest.