A fresh risotto with leek, spring onion, peas, garlic, parsley and 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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