Leek Risotto with Peas and Mint (gf) (v)
Peas are my favourite frozen vegetable. They pair beautifully with leeks and lemon and the herby spinach purée brings this dish alive with a zesty fresh flavour – perfect for spring!
PEA PURÉE
1½ cups frozen peas
1½ packed cups baby spinach leaves
⅓ cup mint leaves
2 cloves garlic, crushed
3 tablespoons olive oil sea salt and ground pepper
RISOTTO
2 tablespoons olive oil
1 large leek, white and pale green parts, thinly sliced
2 cloves garlic, crushed
1 bay leaf
1 teaspoon sea salt
1½ cups risotto rice (e.g., arborio or vialone nano, see Cook’s note)
½ cup white wine
5-6 cups hot vegetable stock
finely grated zest 1 lemon
2 tablespoons lemon juice
1 cup freshly grated parmesan, plus extra for serving
TO SERVE
250 grams stracciatella
