Creamy Pea and Leek Risotto
Creamy risotto with peas, leeks, Parmesan, and lemon zest.
Prep: 15 minCook: 35 minServes: 4
Ingredients
2 leeks, sliced
1 cup peas
1 1/2 cups arborio rice
1/2 cup white wine
5 cups warm broth
2 tbsp butter
2 tbsp olive oil
1/2 cup grated Parmesan
1 tsp lemon zest
Salt and black pepper
Instructions
1. Heat the oil and 1 tablespoon of butter in a wide pot.
2. Cook the leeks until soft.
3. Add the rice and cook 1 minute.
4. Add the wine and let it absorb.
5. Add the broth gradually, stirring often.
6. Stir in the peas near the end.
7. Finish with the remaining butter, Parmesan, lemon zest, salt, and pepper.
Tips
Windridge original. Keep the broth warm so the risotto cooks evenly.