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Recipe: Leek and Pea Risotto
• 200g arborio rice • 1 leek finely chopped • 1 clove of garlic finely chopped • A little olive oil • A glug of white wine • 500ml chicken or vegetable stock • A large handful of frozen peas • A small knob of butter • A large handful of parmesan cheese grated Fry the leek and garlic together in a little olive oil.
Once the leek is translucent add the rice and stir until it has been coated with oil.
Adde wine and cook until it has been absorbed.
Repeat this process with the stock.
Once the rice has become soft, but retains a little bite, add the peas and cook for a few minutes longer.
Stir in the butter and parmesan and remove from the heat.
Pop a lid on and allow it to stand for 2-3 minutes.
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Reviewed by Emma Mykytyn
Award-winning food & travel writer
WSET Level 2 Spirits
Edinburgh Whisky Academy - Certificate in Whisky.
Judge at many UK food & Drink Awards
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