Leek & Pea Risotto

Name: Leek & Pea Risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750ml high quality chicken stock, or vegetable stock; 2 tbsp olive oil; 2 tbsp butter; 1 large or 2 small leeks, cleaned and white part thinly sliced; 3 cloves garlic, thinly sliced; 1 tbsp Gewürzhaus Northern Italian Risotto spice; 1 cup risotto rice, arborio, carnaroli or vialone nano; ½ cup dry white wine, or verjuice; 1 cup fresh shelled green peas; 50g butter; Juice of ½ lemon; 100g parmesan cheese, grated; Extra shavings of parmesan cheese for serving; Salt and pepper to taste

Medium

40mins

Vegetarian

Leek & Pea Risotto

Rated 3.7 stars by 60 users

Servings

Cook Time

40 minutes

Ingredients

750ml high quality chicken stock, or vegetable stock
2 tbsp olive oil
2 tbsp butter
1 large or 2 small leeks, cleaned and white part thinly sliced
3 cloves garlic, thinly sliced
1 tbsp Gewürzhaus Northern Italian Risotto spice
1 cup risotto rice, arborio, carnaroli or vialone nano
½ cup dry white wine, or verjuice
1 cup fresh shelled green peas
50g butter
Juice of ½ lemon
100g parmesan cheese, grated
Extra shavings of parmesan cheese for serving
Salt and pepper to taste

Directions

Pour stock into a saucepan and bring to a simmer. Heat the oil and butter in a separate large pot over medium heat, then add the sliced leek. Cook until softened and sweet, but not coloured, then add the garlic and spice and cook for another minute.
Add rice to pot and cook, stirring until the grains of rice are slightly toasted and each grain is glossy with oil/butter – about 2 minutes. Pour in wine and cook, stirring, until it has been absorbed.
Now start adding a ladleful of hot stock and cook, stirring, until the stock has been absorbed. Continue this process until the rice is al dente and just slightly undercooked, keeping one ladle of stock in reserve.
Remove the risotto from the heat, stir through the last ladle of stock as well as the peas, butter, parmesan and lemon. Allow the risotto to rest for 5-10 minutes.