Spring Risotto with Leek, Peas and Lemon

A creamy risotto with leek and peas, finished with lemon and Parmesan. Made with inexpensive arborio rice and seasonal vegetables, it becomes a filling dish for the whole family.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 300 g Arborio rice
• 1 pc Onion
• 2 pc Leek stalks
• 1 pc Garlic clove
• 1200 ml Vegetable stock
• 250 g Peas (frozen)
• 80 g Parmesan, freshly grated
• 40 g Butter
• 1 pc Organic lemon
• 2 tbsp Olive oil
• Salt
• Pepper
• bunch Parsley, chopped

Method

1. Finely dice the onion and garlic. Clean the leek, slice it into thin rings and set the peas aside.
2. Heat the vegetable stock in a saucepan and keep it hot over low heat.
3. Heat the olive oil in a large, wide pot. Sweat the onion and garlic until translucent, then add the leek and cook for 3 minutes more.
4. Add the rice and toast it for about 2 minutes while stirring, until the grains turn glossy.
5. Gradually add enough hot stock to just cover the rice. Simmer while stirring often and keep adding stock until the rice is al dente but creamy, after about 18 minutes.
6. Stir in the peas and cook for another 3 minutes.
7. Remove the pot from the heat. Stir in the butter, Parmesan and the juice of half the lemon until the risotto becomes creamy.
8. Season with salt, pepper and some grated lemon zest. Sprinkle with the chopped parsley and serve immediately.