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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.