Leek and Pea Risotto
This leek and pea risotto is delicious served in the springtime either as a healthy side dish or as a main meal. It's naturally creamy due to the starchy rice, but is dairy-free, vegan and gluten free.
Equipment
- saucepan with lid
Ingredients
- 1 tablespoon olive oil
- 1 medium leek washed and finely sliced
- 180 g frozen peas
- 125 g short grain rice
- 1 vegetable stock cube
- 500 ml boiling water
- 1 teaspoon thyme leaves
- squeeze lemon juice optional
Instructions
- Place a large lidded pan on a medium heat and add the olive oil. Add the leeks to the pan and fry for 5 minutes until starting to soften and brown.
- Reduce the heat to low. Add the rice, thyme and crumbled stock cube to the pan and mix well.
- Add 2 ladles of boiling water. Simmer gently for 5 minutes stirring regularly.
- Add 1 ladle of boiling water. Simmer gently for 5 minutes stirring regularly.
- Add another ladle of boiling water. Simmer gently for 5 minutes stirring regularly.
- Run the peas under hot water from the kettle to defrost them. Add the peas to the pan of risotto.
- Add 1 ladle of boiling water. Stir constantly for 5 minutes.
- Remove the pan from the heat, cover and leave to stand for 5 minutes.
- If liked, you can add a little more olive oil, butter or parmesan cheese. Check the seasoning, and add a squeeze of lemon juice if liked. Give the risotto a final stir and it's ready to serve.
Notes
- I used an 80ml ladle to add the boiling water. If necessary, adjust the quantities of water slightly - you don't want the rice to burn dry on the pan, and neither do you want it to be awash.
- If you want to use a ready-made stock rather than a stock cube, heat it up in a separate pan. The stock should be boiling hot each time you add it to the risotto.
- Herbs can be varied to suit your taste. Try fresh tarragon or basil. Or a pea and mint risotto is also delicious.
Nutrition
Calories: 254kcalCarbohydrates: 45.7gProtein: 6.3gFat: 5.1gSaturated Fat: 0.8gFiber: 5gSugar: 4g
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