CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pea and Leek Risotto

  • Overview
  • Ingredients
    11 items
  • Directions

PEA AND LEEK RISOTTO
❄️A warm, creamy bowl of comfort – just what winter calls for.
Sweet peas, soft leeks and a hint of lemon bring a little brightness to chilly evenings.
Quick to make, satisfying to eat, and perfect for a night in. 

(Serves 4)

30 ml              olive oil

60 g                butter

150 g              sliced leeks, washed

2                     garlic cloves, crushed

400 g             Arborio risotto rice

                       salt and freshly ground black pepper

1.3 litre           good-quality vegetable stock

80 g                feta cheese, crumbled

40 g                Parmesan cheese, grated

200 g              frozen baby peas, defrosted, drained and lightly mashed

grated zest of 1 small lemon

PEA SAUCE/CREAM:

150 g              frozen baby peas, defrosted and drained

150 ml            cream

                       Salt and black pepper

                       Parmesan shavings for garnishing

 

  • Heat the olive oil and half of the butter in a saucepan and cook the leeks and garlic until softened. Add the rice and cook, stirring, for 1–2 minutes.
  • Start to add the stock to the pan, 1 cup (250ml) at a time, adding more once absorbed, and cook, stirring frequently, for about 20 minutes or until the rice is al dente.
  • Add the mashed peas, rest of the butter, parmesan cheese, feta cheese and the lemon zest. Mix very well, remove from the heat and put on the lid for a few minutes
  • TO MAKE THE PEA SAUCE/CREAM: Blend together the peas and the cream, season and stir into the risotto just before serving
  • Divide the risotto between 4 bowls and top with Parmesan shavings and pea shoots as garnish