Feed Your Family The Cookbook

Minted Pea and Leek Risotto

A refreshing dish full of flavour

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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

1

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

2

Add the garlic, herbs,mint and peas and stir

3

Add the rice and stir to combine all the flavours

4

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

5

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

6

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

7

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

 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

Directions

1

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

2

Add the garlic, herbs,mint and peas and stir

3

Add the rice and stir to combine all the flavours

4

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

5

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

6

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

7

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

Minted Pea and Leek Risotto

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