Leek and Pea Risotto
This Leek and Pea Risotto is a deliciously creamy dish, vibrant in colour and packed with fresh green flavours, ready in just 25 minutes.
Equipment
- Frying Pan
- blender
Ingredients
- 1 leek
- 1 clove garlic
- 2 tablespoon olive or rapeseed oil
- 180 g risotto rice (arborio or carnaroli)
- 750 ml vegetable stock 600ml for risotto, 150ml to blitz with peas
- 250 g frozen peas defrosted
- handful baby spinach leaves
- 30 g vegan parmesan-style cheese optional
Instructions
- Trim and finely slice the leek. Peel and crush the garlic clove.
- Heat the oil in a large frying pan or casserole dish and gently fry the leek and garlic for 3-4 minutes until soft.
- Add the rice and cook for a minute, then add a ladleful of vegetable stock. Stir frequently and continue to add more stock little by little for 15 minutes or so until the rice is almost cooked through but still retains some bite. Season well with salt and black pepper.
- Meanwhile, put half the defrosted peas into a blender or mini-chopper with the spinach and 150ml of the vegetable stock. Blitz to a smooth purée.
- Add the pea mixture to the risotto along with the remaining peas and cook for 2 more minutes until thick.
- Stir through the grated vegan cheese (if using). Taste and adjust seasoning, then serve immediately.
Notes
The more stirring you do during cooking, the creamier your risotto will be. At the end of cooking you can use a whisk to very vigorously beat the risotto which gives an especially creamy result. Try to serve the risotto as soon as you can after cooking for the very best texture and vibrant colour and flavour.
Nutrition
Serving: 1portionCalories: 645kcalCarbohydrates: 105gProtein: 14gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1667mgPotassium: 460mgFiber: 11gSugar: 12gVitamin A: 2497IUVitamin C: 56mgCalcium: 74mgIron: 7mg
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