Leek, pea & asparagus risotto

risotto

Although it’s seen as a Spring risotto, it’s lovely and warming on cold winter nights, is a cheaper option for dinner parties (and is very easy-to-please as it’s fairly healthy, filling and vegetarian), it’s perfect bowl food for an evening in front of the telly and can easily be re-heated the next day for a comforting office lunch! For this recipe I used my Staub cocotte pan (it’s made from enamelled cast iron which retains heat very well, perfect for slow cooking on a low heat) which I highly recommend!

You will need:

  • 1 packet of arborio / risotto rice
  • 3 leeks, finely chopped
  • 1 bag of frozen peas (you’ll only need a couple handfuls!)
  • 1 packet of baby asparagus
  • 2 cloves of garlic, finely chopped
  • A little olive oil
  • A small knob of butter
  • 1 bottle of white wine
  • 500ml vegetable stock
  • 1 cup of parmesan cheese, grated

Method:

  1. Melt some butter in the pan on a low heat, then add the garlic and leeks, with a large drizzle of olive oil.
  2. Once the leeks are translucent, add the rice and stir until it has been coated with oil. Add the baby asparagus stems.
  3. Add a splash of white wine and stir until it’s been absorbed, then add a splash of stock. Keep repeating this process – every time the risotto starts to look a little thirsty, just feed it some more white wine and stock!
  4. Once the rice has become soft, but retains a little bite, add 2 cups of frozen peas and cook for a few minutes longer, then add grated parmesan.
  5. When the rice has completely cooked through remove it from the heat, pop the lid on and allow it to stand for a few minutes.
  6.  Serve with a wedge of lemon and parmesan shavings!

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