Risotto with Peas and Leeks

Shopping list

• 300 g arborio rice — (10.5 oz)

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• 1 tablespoon olive oil

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• 1 medium onion — finely chopped

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• 2 Unit leeks — trimmed and sliced

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• 1 litre vegetable stock / wine — (4 cups)

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• 250 g fresh peas — (9 oz) shelled

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• 50 g Parmesan cheese — (1.75 oz) grated

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• 1 Unit salt to taste — to taste

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• 1 Unit pepper to taste — to taste

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• 1 tBSP fresh mint leaves — for garnish

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Step by step

1. 1

   Begin your cooking process by heating the olive oil in a large, heavy-based pan. Gently sauté the chopped onion and leeks over medium heat until they become tender and fragrant. The goal here is to soften them without browning.

2. 2

   Next, add the arborio rice to the pan, stirring frequently for about two minutes until the grains are lightly coated and transparent. This is crucial for achieving that creamy risotto texture.

3. 3

   Slowly ladle in the warm vegetable stock (or you can switch out some of the volume with wine), one cup at a time, allowing the rice to absorb the liquid before adding more. Stir continuously to release the starches, which will give your risotto its characteristic creaminess. After approximately 15 minutes, stir in the fresh peas and continue cooking for c. 18- 20 mins

4. 4

   Once the rice is al dente remove from the heat and add the cheese. Season and serve with mint leaves for a pop of colour