Leek and Pea Risotto

Leek and Pea Risotto

with Roasted Fennel and Ricotta

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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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Arborio Rice

113 g

Green Peas

170 g

Leek, sliced

56 g


10 g

Vegetable Broth Concentrate

2 unit

Parmesan Cheese


¼ cup


1 unit


1 tbsp

Ricotta Cheese


Not included in your delivery

100 g


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories806 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate107 g
Sugar15 g
Dietary Fiber10 g
Protein23 g
Cholesterol64 mg
Sodium944 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Large Non-Stick Pan
Baking Sheet
Large Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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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.