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Minted Pea and Leek Risotto

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

A refreshing dish full of flavour

 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

Nutrition Facts

Servings 4