• Helen Phillips

Pea (& Ham) Risotto for Runners

it's almost time to start thinking about race week meal planning for VLM and carb loading, so I'm going through my carb recipes to prepare myself for running.

This is one of the easiest risottos ever, no patient ladling of hot stock into awaiting rice, all the stock gets added at once and the dish is allowed to simmer away until ready. It’s delicious on its own as a vegetarian meal, but if you’re more carnivore you can add in some shredded ham hock, chunks of ham from the deli counter or even lightly fried pancetta.

My Pea (& Ham) Risotto for Runners!

Melt about 10g of butter in a small pan and add in 100g frozen peas and gently cook until the peas are defrosted and cooked through. Transfer the peas to a blender along with 1 tbs grated parmesan cheese and another knob of butter and blitz until it’s a green puree.

In a large saucepan melt another 20g of butter and 1 tbs of olive oil and gently sweat a finely diced small onion and 2 cloves of crushed garlic until the onion is soft. Whilst the onion is softening make up 1.5 litres of vegetable stock (I’m a big fan of Swiss Marigold stock powder) or heat up ready prepared vegetable or chicken stock. Once the onion is soft add 150g of frozen peas, the pea puree and 250g risotto rice and give everything a stir. Finely chop a handful of fresh parsley and a bunch of mint and add the herbs to the pot, reserving some of the parsley for a nice green garnish.

Bring the mixture to the boil. It will look like soup, and you’ll think that you’ve added in far too much liquid. Fear not, this is where the magic happens! Once the mixture is bubbling turn the heat down and allow to cook out for about 15-20 minutes or until the rice is cooked and the soupy risotto is thick. Just before serving spoon through another 4 tbs of grated parmesan, and if you’re adding ham, now is the time to add. Ladle into big bowls, grating on more parmesan and garnishing with the reserved parsley.

So easy and so so so tasty!

After you've got your pre race food sorted, it's time to think about recovery and 'get back to normal' food.

If like me you've been training for London you've probably modified your diet ( = eaten more food!) to power you through all the training you've been doing.

Carb loading since Christmas? ... Have you put on a little weight?

Mid May I'm starting a 'get your diet right' programme, Eat Right for Running, that'll get get you eating healthy, get your diet tuned up for your training and help you lose any excess weight you've put on marathon training.

Over 12 weeks we’re going to focus on balanced healthy eating, eating the right foods at the right time for your running and in the right amounts so you can lose the stubborn marathon training pounds you’ve put on.

Click HERE to email me to find out more.

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