Leek Risotto with Spring Peas

By Ashley Jean June 14, 2023 20 mins read 71 Views

Leek Risotto With Spring Peas

Main Course

Prep time five -minutes

Cook Time 35

Servings

Equipment

blender

Ingredients

1/4 cup olive oil extra virgin, more as needed
1 medium Leek thinly sliced halved
1 a cup a handful of peas frozen or fresh
2 shallots small, finely diced
2 cloves garlic minced
1 1/2 cups arborio rice
6 cups vegetable broth
1-2 tbsp vegan butter optional
salt to taste
black pepper to taste

Instructions

Bring the vegetable broth in a large pot to a simmer, then reduce the heat and keep warm.
Add 2 tablespoons of oil to a medium-sized pan on medium heat. Add the leek to the pan once it is hot. Season with some salt and pepper, and continue sautéing until tender. Stir constantly. Remove the leek from the pan.
Once the peas are hot, add 1 tbsp of oil to the pan. Add the peas to the pan once it is hot and season with pepper and salt. Saute for 6-8 minutes until the skin is lightly browned. Toss often. Set aside.
Add 1/2-1 cup broth, along with half your leek sauteed, and half your peas. Season to taste with 1 tsp of salt and pepper. Blend until smooth and adjust to taste.
Once the oil is hot, add the shallot to a large shallow pan. Sauté until tender and season with salt and pepper. Add garlic and continue to sauté for another minute.
Pour the rice into the pan, and make sure that each grain is covered. Add the vegetable broth about 1/2 cup at a time, once it is shiny. Reduce the heat, and stir frequently until the broth is slowly absorbed. Add another 1/2 cup broth when the majority of the broth is absorbed. Continue until the entire broth is absorbed.
If desired, remove the pan from heat and add vegan butter. Serve with leek, peas, and salt and pepper to taste.

The post Leek Risotto With Spring Peas first appeared on Veggiekins Blog.

By: Remy Park
Title: Leek Risotto with Spring Peas
Sourced From: veggiekinsblog.com/2023/06/13/leek-risotto/
Published Date: Wed, 14 Jun 2023 04:52:49 +0000

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