leek and pea risotto
Whipping the heavy cream takes the creamiest to the next level. Great side dish
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yield
4 to 6
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For leek and pea risotto
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5 cvegetable stock
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olive oil
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2 lgleeks
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1 carborio rice
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1 cdry white wine
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1 cfrozen peas thawed
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2 Tbspbutter
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1/4 cgrated parmesan cheese
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1/3 cheavy cream whipped to soft peaks
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1 Tbspbalsamic vinegar
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kosher salt to taste
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minced chives for garnish
How To Make leek and pea risotto
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1Trim the dark green leaves off the leeks. Split down the middle and clean any dirt out of leeks. Thinly slice. Place the stock in stockpot and warm it on the stove.
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2In a large skillet add the olive oil. Add the leeks and cook about 4 minutes to softened. Add the rice and toast for 2 minutes. Add the wine and let most evaporate. Slowly ladle the stock in one ladle at a time letting the moisture get absorbed by the rice. when the rice is almost done add the peas and continue to cook until rice is aldente
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3Remove from heat and beat in the butter and Parmesan cheese to emulsify it in the rice. Stir in the heavy cream and vinegar. Season with salt to taste
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4Serve garnished with chives
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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