LEEK AND PEA RISOTTO WITH SPICED BABY CARROTS
Recipe Created By:
What you will need
- 160g Riso Gallo Carnaroli Risotto Rice
- 1 shallot (peeled and finely diced)
- Half a medium leek finely diced
- 6 baby carrots with tops
- 30 g frozen peas
- 1 garlic clove finely diced
- 20 g olive oil
- 50ml white wine
- 435 g hot vegetable stock
- 1 tbsp unsalted butter
- Handful of Chopped fresh parsley
- Pinch of Harissa
- Tsp clear honey
- 40g Parmesan (Or vegetarian alternative)
- Squeeze of fresh lemon
- salt and pepper to taste
- Iced water
How to prepare:
Warm the oil over a medium heat and stir in leek, onion and garlic until soft and tender.
Add the risotto rice and mix in vegetables stirring for another 1 minute. Add white wine and reduce.
Fold through peas and then gradually pour in a little hot stock at a time until the rice is cooked, but still has a slight crunch in the centre.
Finish risotto stirring in parsley, Parmesan and a squeeze of lemon. Season to taste.
Boil baby carrots, strain and then return back to pot with butter adding a pinch of salt, honey and Harissa. Simmer to glaze for about 2 minutes. Set aside and cut in half. Place some carrot tops into iced water to use for garnish.
Serve risotto in a path bowl and top with spicy carrot tops and herbs.
Add more Parmesan to enrich and enjoy.