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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!

Tags:Veggie
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Arborio Rice

113 g

Green Peas

170 g

Leek, sliced

56 g

Garlic

10 g

Vegetable Broth Concentrate

2 unit

Parmesan Cheese

(ContainsMilk/Lait)

¼ cup

Lemon

1 unit

Honey

1 tbsp

Ricotta Cheese

(ContainsMilk/Lait)

Not included in your delivery

100 g

Salt*

1 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Zester
Garlic Press
Large Non-Stick Pan
Baking Sheet
Large Bowl
Measuring Spoons
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.