Leek and Pea Risotto

barbara lentz


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


☆☆☆☆☆ 0 votes

4 to 6
10 Min
30 Min
Stove Top


  • 5 c
    vegetable stock
  • ·
    olive oil
  • 2 large
  • 1 c
    arborio rice
  • 1 c
    dry white wine
  • 1 c
    frozen peas thawed
  • 2 Tbsp
  • 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

How to Make Leek and Pea Risotto


  1. 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.
  2. 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
  3. 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
  4. Serve garnished with chives

Printable Recipe Card

About Leek and Pea Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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