I am a relatively late starter when it comes to risotto, I never ate it much growing up. I think I never saw the attraction due to risotto often being vegetarian food! Lately I have been trying to cook it more and more and it is hardly a chore. I think risotto is a brilliant dinner for one dish as it is relatively easy but still feels special. Leek is one of my favourite vegetable and that is why I like this recipe so much. The mint flavour is subtle but really tasty.
Leek, Pea and Mint Risotto:
Serves 1 (can easily be multiplied up!), 8pp per serving
- 1 leek, washed and sliced
- 75g frozen peas
- 210ml hot stock (I used chicken)
- a few leaves mint
- 50g dried risotto rice
- 30ml white wine (this can be replaced with extra stock)
- 1 egg
- Salt and pepper
- Using a frying pan with a lid or a saucepan, spray with frylight and pop in the leek. I add a tablespoon of water to prevent it from catching. Cook on a medium heat until the leeks are soft.
- In a small saucepan, put the peas and 50ml of the stock on to boil, cook for 3 minutes. Once cooked, blitz using a hand blender or mini chopper with a few leaves of mint and some salt and pepper. Put aside.
- In the pan with the leeks, add the rice and stir well. Cook for two minutes and then add the wine. Once this is absorbed, begin adding the stock a ladleful at a time. Once one ladle has been absorbed, this is when you add the next. Keep stirring all the time.
- The risotto is ready when the rice is tender but still has a small bite to it. Stir the pureed pea mixture into the rice and transfer to a serving bowl.
- Last step! Poach an egg in a small saucepan until the white is cooked but the yolk is still runny! This is important for flavour. Top your risotto with the egg and enjoy. The key is to cut the egg yolk open and let it drizzle into the rice! Yum!