Leek and Pea Risotto
Preparation Time: 10 mins
Cooking Time: 35 mins
Ingredients
3 leeks washed thoroughly and sliced
400g risotto rice
1700ml hot vegetable stock
100g frozen garden peas or petit pois
100g grated vegetarian Cheddar cheese
Method
1. In a large saucepan melt butter over a low heat, and gently fry the leeks for 5 minutes until soft.
2. Add the rice to pan and stir constantly for 1 minute.
3. Add 1 ladleful of hot stock and stir until it is fully absorbed.
4. Keep adding the stock in the same way until the rice is almost cooked and the stock is fully absorbed.
5. Stir in the peas, and cook for a further 3-5 minutes, stirring to prevent sticking.
6. Remove from heat and stir in the cheese.
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