Treat the family at supper with this delicious and filling meal
Serves: 4
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients
- 1 leek, thinly sliced
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 75g peas
- 30g bacon lardons
- 30g unsalted butter
- 30g Parmesan, freshly grated
- 20g pine nuts
- 500ml vegetable stock plus 275ml water
- 25ml dry white wine
- 1 tbsp fresh lemon juice
- 1 good handful of pea shoots
- Extra virgin olive oil, a few splashes
Method
- Prepare the ingredients. Make up the vegetable stock, trim the leek and shallot then halve and cut into thin half-moons; mince the garlic; lightly toast the pine nuts (only takes a few minutes in a frying pan)
- In a large saucepan on medium-low heat, melt half the butter and a splash of olive oil then add the shallot and leek and cook for 4 minutes
- Add the garlic and cook for a further minute until everything has softened
- Add the rice and give it a good stir to coat with butter and oil
- Turn the heat up to medium, add a pinch of salt and the wine, let the alcohol cook out for a minute then add a ladle of stock and stir well
(the next step is labour-intensive so you can skip it and cheat! Add all the stock, stir well and leave for 20 minutes. It may impact the finished texture a little but it works. Perfect if you’re busy!)
- Watch the risotto like a hawk! Over the next 20 minutes ladle in more stock when the last lot has been absorbed. Give it a really good stir after each addition
- With 10 minutes to go add a splash of oil to a large frying pan on high heat and cook the lardons until lightly caramalised
- With 5 minutes to go add the peas to the risotto
- When the risotto is ready stir in the remaining butter and most of the remaining parmesan and season with salt and pepper
- Portion into serving bowls and garnish with lardons, pine nuts and a sprinkling of parmesan and pea shoots – absolutely delicious!
Enjoy x
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