Leek Risotto with Peas and Mint (GF) (V)

Dish Magazine – Issue 98

Peas pair beautifully with leeks and lemon and with the herby spinach puree it brings this dish alive with a zesty fresh flavour – perfect for Spring.

Risotto is a great comfort food and delicious both vegetarian or with seafood or meat. This risotto was stunning and if it was served to me at a restaurant I would absolutely go back there. The risotto on its own was perfection with a beautiful creamy consistency and a leek and lemon flavour.

When you added the pea puree you had this gorgeous colour and pops off flavour which were complimentary without being overpowering. The mint was a fabulous addition to the puree. In case its not clear, we would definitely be making this again! Just to add to the carbs, we paired the meal with the very very tasty Herby Parmesan and garlic bread. If you’ve not had lemon zest as part of a garlic bread before then I highly recommend it as well as the beautiful carving of the bread which made for a good wedge to hold onto! Thanks Mr C.

I made the butter really quickly in the TM6. If you’ve like that recipe then message me privately. Recipes are always best shared.

Thanks Dish, Dishlicious!

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Pea Puree Ingredients

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Risotto Ingredients

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To Serve

250 grams Stracciatella or fresh mozzarella, ripped into pieces.

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Pea Puree Instructions

1. Put 2 cloves garlic into the TM6, add measuring cup, chop, 10sec, Speed 9
2. Scrape down sides with a spatula
3. Add olive oil
4. Cook 1min, 120 degrees, Speed 1
5. Add pinch of freshly ground pepper
6. 1 teaspoon salt
7. Add 160g frozen peas
8. Put in measuring cup
9. Cook 8 minutes, 95 degrees, Speed 1
10. Add 70g frozen peas
11. Add 75g baby spinach
12. Add 20g fresh mint
13. Blend, 1 minute to smooth puree
14. Add 1/4 – 1/2 cup hot water
15. Blend, 30 seconds

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Leek Risotto Instructions

1. Add parmesan and lemon rind
2. Add measuring cup
3. Chop 10 seconds, Speed 10
4. Remove and set aside in a small bowl
5. Put 2 cloves garlic into the machine
6. Chop, 5 seconds, Speed 10
7. Add 20g Olive Oil
8. Add leeks
9. Add bay leaf
10. Cook, 6 minutes, 120 degrees, Speed 1
11. Add 325g Risotto rice
12. Cook 3 minutes, 120 degrees, Speed 1
13. Add 70g white wine
14. Add 750g boiling water
15. Add 1 tablespoon stock paste
16. Cook 12 min, 100 degrees, Speed 1
17. Check the rice is tender to the bite and has a creamy consistency
18. Stir in the lemon juice and reserved parmesan and lemon zest mixtureLeave to sit for 2 minutes in the bowl
19. Season to taste

Either stir the pea puree through the risotto or alternatively, put out 6 bowls, divide the risotto between bowls and then put a big dollop of the pea puree in the centre of the risotto.

Once risotto is in a bowl top with mozzarella or stracciatella, additional olive oil if desired and ground pepper. Serve immediately.