Spring Risotto with Leeks and Peas
Ingredients
- large leek
- green beans
- frozen peas
- 1 tsp olive or rapeseed oil
- homemade stock or stock cube with 1 litre water
- 50g risotto rice per adult, 25-30g for child
- dash of white wine
- 2 tbsp cream cheese
- black pepper
- 100ml milk
- fresh or dried herbs
- Parmesan or other cheese for topping
Preparation
Chop up a pile of veggies. Almost anything will work! Used a large leek, green beans, and frozen peas.
Sweat the veg in a large pan with 1 tsp olive or rapeseed oil.
Use homemade stock or make up stock with a stock cube and 1 litre water.
Stir in risotto rice: 50g per adult, 25-30g for a young child.
Add a dash of white wine and let it sizzle. Stir it in then add some stock and stir.
Add 2 tbsp cream cheese and black pepper.
Stir some more, add stock and leave it to simmer and absorb.
Keep adding more stock and stirring until absorbed.
Once all stock is absorbed, add about 100ml milk for creaminess.
Stir through fresh or dried herbs.
Serve topped with Parmesan or other cheese.
