LEEK & PEA RISOTTO WITH SPICED BABY CARROTS

LEEK & PEA RISOTTO WITH SPICED BABY CARROTS

Recipe Created By:

Rob Kennedy

Serves

4

ready in

difficulty

Easy

What you will need

  • 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
  • 160 gr Riso Gallo Carnaroli risotto rice
  • 50ml white wine
  • 435 g hot vegetable stock
  • 1 tbsp unsalted butter
  • Handful of Chopped fresh parsley
  • Pinch of Harissa
  • Tsp clear honey
  • 40 g Parmesan
  • 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 Gallo 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.

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