Risotto, I love it! Especially when it is nice and oozy, as Jamie Oliver always says. Healthy comfort food that is served on my table at least ones a month!
Traditionally I make my risotto with a dried porcini and a variety of fresh mushrooms, and yes, a few drops of truffle oil. But I wanted something else, some freshness and lots of vegetables sounded like a plan to me. So I looked at my son, who somehow refuses to eat mushrooms at the moment, and thought, you know what: leek and peas sound like a plan to me! And a finishing touch of lemon sound like an even better plan to me! What about you? How do you like to prepare your risotto?
Fresh spring risotto with leek, peas and lemon zest
A fresh risotto with leek, spring onion, peas, garlic, parsley and lemon zest.
- 2 tbsp olive oil extra virgin
- 2 shallots
- 2 cloves garlic
- 1 leek
- 2 spring onions
- 125 gr frozen peas
- 10 gr flat leaf parsley
- 1 ltr vegetable broth
- 300 gr risotto rice
- 25 gr butter
- 75 gr parmesan cheese
- 1 tbsp lemon zest
finely chop the shallot. Slice the garlic, spring onions and leek. Chop the parsley. Grate the parmesan and lemon. Boil water to make 1 liter of chicken stock
Heat the olive oil in a large pan on a medium heat. Add the shallots and fry till translucent. Add the garlic and fry for a few more minutes
Add the rice and stir well so that all the grains are coated with a little layer of oil. Then add 1,5 soup-ladles of broth and continue to stir till all the water is absorbed
Then continue to add broth one soup-ladle at a time, for 16 minutes, stir frequently and make sure you only add the next ladle when the liquid is absorbed.
After 6 minutes, add the spring onion and leek. After 10 minutes add the peas, flat leaf parsley and some pepper.
Remove from the heat and add the butter, lemon zest and parmesan cheese. Season with pepper and salt to your own taste. Put the lid on and let it rest for 5 minutes before you serve it.
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