Sunday, 20 March 2011


So, the plan had been to make some soup to go with the bread detailed below. However, due to a craving for risotto I made this instead:

(Disclaimer: I do realise this isn't a cake, or a bake, cakes and bakes will make their appearance on this blog, I promise!)

Leek and pea risotto (for two)


200g risotto rice
1 tbsp olive oil
knob of butter
1 onion (chopped)
1 clove of garlic (crushed)
1 leek (cleaned and chopped)
handful and a half of peas (frozen or fresh)
1 pint of vegetable stock
1 large glass of white wine (optional, replace with extra stock instead if not used)
Parmasan (as little...or as much as you like!)
Juice from half a lemon

Heat the oil and butter in a large saucepan. Add the onion and garlic and fry for approx 5-10 min. Add the leek and fry for a further 5-10 min. Pop in the rice and stir the whole time until the rice takes on a certain translucent colour. Pour in the wine, keep stirring, until the rice absorbs most of the wine. Then, add the vegetable stock, one ladle at a time, continuously stirring and only adding a new ladleful once the rice has absorbed most of the previous ladleful of stock. When roughly half the stock is in your pan add the peas. Then continue with adding the rest of the stock, one ladleful at a time, always stirring. This process should take about 20 minutes. Once you've used up all your stock, taste to see if your rice is cooked. If your risotto is dry, add a little water. Season. Add the parmasan and lemon juice and stir in. Leave to rest for two minutes, to become all creamy and tasty, before tucking in.

Voila! Easy peasy risotto

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