Name: Minted Pea and Leek Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Arborio Rice; 2 Leeks chopped; 200 g Fresh or frozen Peas; 3 Garlic cloves chopped; 15 g Butter; 1 pinch Mixed herbs; 2 or 3 Mint leaves chopped finely; 1 Ltr of hot chicken stock; 1 pinch S & P; 1 Juice of a Lemon

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A refreshing dish full of flavour

Yields4 Servings

Prep Time5 minsCook Time25 minsTotal Time30 mins

250 g Arborio Rice

2 Leeks chopped

200 g Fresh or frozen Peas

3 Garlic cloves chopped

15 g Butter

1 pinch Mixed herbs

2 or 3 Mint leaves chopped finely

1 Ltr of hot chicken stock

1 pinch S & P

1 Juice of a Lemon

Melt the butter in a pan and add the leeks. Fry until they soften 3-4 mns

Add the garlic, herbs,mint and peas and stir

Add the rice and stir to combine all the flavours

Pour over the stock and stir. Cover with lid reducing the heat to a simmer and leave for 20 mns

The stock should all be absorbed- if any remains then leave for another 5 mns

Squeeze over the juice of 1 lemon , season to taste and serve on it's own or as a side dish.

Tip-Add shredded or chopped chicken for a more substantial meal
Tip- Add 1 tbsp of garlic and herb cream cheese for a creamer taste
Tip- Add shaved or grated Parmesan for a touch of luxury
Tip-add the peas 5 mns before you serve if you want them to retain their colour

Ingredients