Name: Mixed pea and leek risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 litre (4 cups) vegetable stock; 2 cup (500ml) water; 1 tablespoon olive oil; 1 medium leek (350g), sliced thinly; 2 cup (400g) arborio rice; 1 cup (120g) frozen peas; 250 gram snow peas, trimmed, halved lengthways; 250 gram sugar snap peas, trimmed; 2 tablespoon coarsely chopped fresh mint; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh chives; 1 tablespoon finely grated lemon rind; 1/3 cup (25g) grated parmesan cheese

Ingredients

1 litre (4 cups) vegetable stock

2 cup (500ml) water

1 tablespoon olive oil

1 medium leek (350g), sliced thinly

2 cup (400g) arborio rice

1 cup (120g) frozen peas

250 gram snow peas, trimmed, halved lengthways

250 gram sugar snap peas, trimmed

2 tablespoon coarsely chopped fresh mint

2 tablespoon coarsely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh chives

1 tablespoon finely grated lemon rind

1/3 cup (25g) grated parmesan cheese

Method

1.Place stock and the water in large saucepan, bring to the boil, simmer, covered.

2.Heat oil in large saucepan, cook leek, stirring, until softened. Stir in rice. Add 1/2 cup simmering stock mixture, cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture, in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 minutes.

3.Add frozen peas to risotto, cook, stirring, until tender. Stir in remaining peas, remove from heat, stir in herbs, rind and cheese.

When cooking risotto, it is vital to use Arborio or Carnaroli rice as these grains release the starch that gives risotto its creaminess. Swap the vegetables in this recipe for whatever is in season.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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