I love making risotto and changing up the ingredients depending on the season. This one uses leeks which are currently in season and then some frozen peas! đ€
Lemony Pea & Leek Risotto
Ingredients Serves 3-4 people
1 tbsp olive oil 3 leeks finely chopped 2 cloves garlic 300g arborio rice 1 – 1.5 L vegetable stock 300g frozen petit pois 30g parmesan, grated, reserve some to top Zest and juice 1 lemon Salt and pepper to season
To top Fresh chopped Parsley Toasted pine nuts to top
Method
1. Heat a bit of olive oil in a pan and add leeks and cook for a few minutes until soft 2. Then add in the garlic then cook for a couple more minutes. 3. Then add in the arborio rice and stir to coat in the leeks and oil. 4. Add the stock around 1/4 cup at a time stirring over a low heat for 25-30 minutes until the rice nearly cooked. 5. Measure the peas out and place half in a food processor and reserve half. You make need to leave the peas in the food processor for a few minutes to defrost slightly 6. Blend half the peas until they form a smooth puree 7. Then 5 minutes before the end of cooking add in peas. pea puree, parmesan, lemon juice and zest cook for 5 more minutes 8. Serve topped with fresh chopped parsley, toasted pine nuts and parmesan
1 Comment
I love making risotto and changing up the ingredients depending on the season. This one uses leeks which are currently in season and then some frozen peas! đ€
Lemony Pea & Leek Risotto
Ingredients
Serves 3-4 people
1 tbsp olive oil
3 leeks finely chopped
2 cloves garlic
300g arborio rice
1 – 1.5 L vegetable stock
300g frozen petit pois
30g parmesan, grated, reserve some to top
Zest and juice 1 lemon
Salt and pepper to season
To top
Fresh chopped Parsley
Toasted pine nuts to top
Method
1. Heat a bit of olive oil in a pan and add leeks and cook for a few minutes until soft
2. Then add in the garlic then cook for a couple more minutes.
3. Then add in the arborio rice and stir to coat in the leeks and oil.
4. Add the stock around 1/4 cup at a time stirring over a low heat for 25-30 minutes until the rice nearly cooked.
5. Measure the peas out and place half in a food processor and reserve half. You make need to leave the peas in the food processor for a few minutes to defrost slightly
6. Blend half the peas until they form a smooth puree
7. Then 5 minutes before the end of cooking add in peas. pea puree, parmesan, lemon juice and zest cook for 5 more minutes
8. Serve topped with fresh chopped parsley, toasted pine nuts and parmesan