Add crispy fried and chopped bacon, sun-dried tomatoes or golden fried mushrooms to top it all off with some extra flavour.
Serves 3-4
Ingredients
2 Tbsp olive oil
1 onion, chopped
2 leeks, washed and sliced
3 cloves garlic, chopped
2 bay leaves
10g fresh thyme
1 cup arborio or risotto rice
⅓ cup white wine (optional)
3 cups warm chicken or vegetable stock
½ cup cream
250g peas, cooked
10g fresh mint
1 lemon, zested and juiced
1 red chilli, deseeded and chopped
Salt and milled pepper
⅓ cup grated parmesan
Sugar snap peas, for garnish
Pea shoots or parsley, for garnish
Method
- Heat oil in a large, deep pan or pot and fry onion, leeks and garlic for 3-5 minutes, until translucent.
- Add bay leaves, thyme and rice. Cook for about 2-3 minutes, or until fragrant.
- Add wine (if using) and cook, while stirring, for 3-4 minutes, or until liquid has almost evaporated. (This is called deglazing and loosens the flavourful bits stuck to the bottom of the pot.)
- Reduce heat for low-and-slow cooking. Add about ⅓ cup stock at a time, allowing it to fully absorb before pouring in the next addition.
- Stir continuously for 15-20 minutes to ensure the rice releases starch as it cooks. This will give you that deliciously creamy texture.
- Once all the stock is added, there should be a thick, creamy sauce covering all the rice. The rice should be cooked through and plump but still have a little bite.
- Remove and discard bay leaves and thyme. Stir through cream.
- Blitz peas, mint, lemon zest and juice and chilli together until smooth. Stir mixture through risotto. Season and top with parmesan.
- Garnish with sugar snap peas and pea shoots or parsley. Serve immediately.
Recipe From Fresh Living Magazine
Photography: Toby Murphy
