Name: Pea and leek risotto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 200 g Arborio rice; 2 Small onions, diced; 1 Stick of celery; 1 Large leek, sliced; 2 Cloves of garlic, minced; 150 g Frozen peas; 1 l Veg stock, approx; 50 g Parmesan cheese, finely grated; 20 g Butter, optional; 2 tbsp Olive oil; Sea Salt and Black Pepper

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The recipe

Pea and leek risotto

This is by no means a traditional risotto recipe. However, this is a cheat version of risotto for you to make at home.

Serves 2
15 min prep
5 min cooking
Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale

2 servings

Measurements

Method

Step 1
Start by bringing a pan of water to the boil. This will be for the veg stock (1 l).
Step 2
Prepare all of the vegetables.
Step 3
Add two tablespoons of olive oil (2 tbsp) to a large pan and begin to sweat down the onions (2 onions), celery (1 celery) and garlic (2 garlic) over medium heat until soft.
Step 4
Next add the arborio rice (200 g) and stir until every grain of rice is coated with oil.
Step 5
Begin to add the vegetable stock one ladle at a time, stirring continuously. Once the stock has absorbed into the rice (200 g), add the next ladle. Repeat until the rice is soft with a slight bite to it (al dente).
Step 6
Add in the sliced leeks (1 leek) followed by the peas (150 g) and cook for a further 3-5 minutes.
Step 7
Stir in the butter (20 g) (if using) followed by the grated Parmesan. Check the seasoning and alter with sea salt and black pepper if needed. Serve to finish with a final grating of parmesan and cracked black pepper.

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Questions people ask

How long does pea and leek risotto take?

About 20 min from start to finish, of which 15 min is prep and 5 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 2. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.

Pea and leek risotto

Pea and leek risotto