Pea and Pesto Risotto

Method6 steps · about 40 min

1. 1

   Step 1: Halve the leek (1 large) lengthwise, rinse thoroughly, pat dry and slice. Warm the vegetable stock (1 litre) and keep it warm. Grate the zest from the unwaxed lemon and squeeze the juice from half of it, keeping both for the risotto.

   Uses 1 large leek (or 2 small) · 1 litre vegetable stock, kept warm · Zest from 1 unwaxed lemon · Juice from 1/2 lemon

2. 2

   Step 2: Blend the fresh basil (30 g), grated Pecorino Romano (30 g), pine nuts (20 g), peeled small garlic clove (1 small) and all 45 ml pesto olive oil to a smooth paste with an immersion blender, food processor or mortar and pestle. Set the prepared pesto aside.

   Uses 30 g fresh basil · 30 g freshly grated Pecorino Romano · 20 g pine nuts · 1 small garlic clove · 45 ml olive oil for the pesto (3 tablespoons)

3. 3

   Step 3: Heat 1–2 tablespoons sautéing olive oil in a large pan. Add the sliced leek and sauté for around 2 minutes, until softened but not browned.

   Soften leek · 2 minUses 1–2 tablespoons olive oil for sautéing the leek · Sliced leek

4. 4

   Step 4: Add the rice to the softened leek and toast for 1–2 minutes, coating it in the oil already in the pan. If using the wine, add all 60 ml and let it reduce for about 1 minute. Add about two ladlefuls of the warm stock; if omitting wine, move straight to adding stock.

   Toast rice · 2 minUses Softened leek · 300 g Arborio rice · 60 ml white wine, optional · First two ladlefuls of warm vegetable stock

5. 5

   Step 5: Stir until the first stock addition is absorbed, then add the remaining warm stock a little at a time, letting each addition absorb before the next. Cook until the rice is tender with a slight bite. With the last stock addition, add all the peas (150 g), the prepared zest of one lemon and juice of half a lemon. Cook for about 2 minutes, until the peas are cooked and the risotto is creamy.

   Cook peas with final stock addition · 2 minUses Rice and leek with the first stock addition · Warm stock remaining after the first two ladlefuls · 150 g frozen peas · Prepared lemon zest and juice

6. 6

   Step 6: Stir all the prepared basil pesto into the cooked pea risotto, then turn off the heat. Taste and add salt and pepper as needed. Serve immediately.

   Uses Cooked pea and lemon risotto · Prepared basil pesto · Salt for seasoning, to taste · Black pepper for seasoning, to taste