Leek and Pea Risotto

Name: Leek and Pea Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6
Cuisine: Italian
Ingredients: 5 c vegetable stock; olive oil; 2 large leeks; 1 c arborio rice; 1 c dry white wine; 1 c frozen peas thawed; 2 Tbsp butter; 1/4 c grated parmesan cheese; 1/3 c heavy cream whipped to soft peaks; 1 Tbsp balsamic vinegar; kosher salt to taste; minced chives for garnish

By barbara lentz
@blentz8

Whipping the heavy cream takes the creamiest to the next level. Great side dish

Rating:

☆☆☆☆☆ 0 votes0

Comments:

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Serves:

4 to 6

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

5 c

vegetable stock
·

olive oil
2 large

leeks
1 c

arborio rice
1 c

dry white wine
1 c

frozen peas thawed
2 Tbsp

butter
1/4 c

grated parmesan cheese
1/3 c

heavy cream whipped to soft peaks
1 Tbsp

balsamic vinegar
·

kosher salt to taste
·

minced chives for garnish
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How to Make Leek and Pea Risotto

Step-by-Step

Trim 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.
In 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
Remove 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
Serve garnished with chives