leek and pea risotto
Whipping the heavy cream takes the creamiest to the next level. Great side dish
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 to 6
Ingredients
- 5 cups vegetable stock
- - olive oil
- 2 large leeks
- 1 cup arborio rice
- 1 cup dry white wine
- 1 cup frozen peas thawed
- 2 tablespoons butter
- 1/4 cup grated parmesan cheese
- 1/3 cup heavy cream whipped to soft peaks
- 1 tablespoon balsamic vinegar
- - kosher salt to taste
- - minced chives for garnish
How To Make leek and pea risotto
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Step 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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Step 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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Step 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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Step 4Serve garnished with chives
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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