Leek and Pea Risotto
with Roasted Fennel and Ricotta
Who doesn't love a creamy, rich risotto? So easy to put together and packed with wonderful flavour, all the stirring will have your biceps toned and your tastebuds satisfied!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Arborio Rice
113 g
Green Peas
170 g
Leek, sliced
56 g
Garlic
10 g
Vegetable Broth Concentrate
2 unit
Parmesan Cheese
(Contains: Milk)
¼ cup
Lemon
1 unit
Honey
1 tbsp
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
100 g
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat your broiler to high (to broil the fennel). Start when your oven comes up to temperature!
Wash and dry all produce.* In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates. Bring to a gentle boil over medium heat. Once boiling, remove pot from heat. Cover to keep warm. Meanwhile, mince or grate the garlic. Zest and juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges.
Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the leeks. Cook, stirring occasionally, until softened, 2-3 min. Add the rice and garlic. Stir together until the garlic is fragrant, 1-2 min.
Add 1 cup broth and stir until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring regularly, until the liquid is absorbed, the texture is creamy and rice is tender, 28-30 min.
Meanwhile, on a baking sheet, toss the fennel with a drizzle of oil. Broil in centre of the oven, stirring halfway through cooking, until golden-brown, 8-10 min.
Meanwhile, in a large bowl, whisk together the lemon zest, 1 tbsp lemon juice (double for 4 ppl), 1 tbsp honey (double for 4 ppl) and 2 tbsp oil (double for 4 ppl). Season with salt and pepper. When the fennel is done, add to the dressing and toss together.
Stir the peas, Parmesan and 1 tbsp butter (double for 4 ppl) into the risotto. Season with salt and pepper. Divide the risotto between bowls. Top with the fennel and a dollop of ricotta. Drizzle over any remaining dressing and squeeze over a lemon wedge, if desired.
