Description
Keep date night simple with this delicious pea and leek risotto. From Australian food legend Matt Moran, this creamy vegetarian recipe is as easy as it is satisfying
Ingredients
Units
Scale
- 1L My Perfect Vegetable Stock
- 350g fresh green peas or frozen, thawed
- 1 tsp olive oil
- 60g butter, plus extra 20g to serve
- 1/2 leek, white part only, diced
- 2 cloves garlic, finely chopped
- 200g arborio rice
- 60g pecorino, finely grated
- Pea tendrils, to garnish
- Juice of 1 lemon, to taste
Instructions
- Heat olive oil and butter in a large saucepan over medium heat until butter is melted. Add the diced leek and garlic, stirring for 5 mins until tender and translucent.
- Add the rice and cook for a further 2 mins to toast. Then add My Perfect Vegetable Stock one ladle at a time, stirring while cooking, ensuring each part of liquid is absorbed by the rice before adding more. Repeat this process for 10-15 mins until the rice is almost tender and creamy in texture.
- While the rice is cooking place 150g of peas into a blender adding 80ml of vegetable stock and blend until smooth, season to taste with salt.
- Add the pea puree and remaining peas. Cook for 4 mins until the peas are cooked. Stir in half of the grated pecorino, squeeze in the fresh lemon juice and add the remaining butter, season to taste with salt and pepper. Garnish with pea tendrils.
Notes
This recipe was originally shared on mattmoran.com.au. It has been supplied and republished on Simply Fresh Foodie with permission from Matt Moran via The Cru.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Sautee
- Cuisine: Australian