LEEKS, PEAS AND LEMONS ARE IN ABUNDANCE AT THE MOMENT and this fabulous risotto is a favourite with my family using seasonal and fresh ingredients. This follows my mantra, when it comes to cooking, of keeping it simple – the more recipes that can be made in one pan the better – and risottos certainly follow that rule. And, by the way, it is very healthy and tastes yummy.
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Lovely Leeks at Mullumbimby Farmers Market
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The very first time I ate real risotto was in San Gimignano, Italy over twenty years ago – and I remember every mouthful; fresh crab, subtle lemon flavour and glistening, succulent fat grains of rice – heaven.
- 1 leek (white part only), washed and finely sliced
- 1 litre stock, vegetable or chicken – heated to room temperature.
- 1 cup dry white wine
- 1 1/2 cups fresh or frozen peas. if using frozen peas, make sure they are at room temperature
- 1 lemon, zest only
- 500g arborio rice
- 120g butter
- 2 tbsp finely chopped dill OR parsley
- salt and pepper
- 4 green prawns per person, shelled (leaving tails on) and deveined
- 100g butter
- 2 cloves garlic finely sliced
- 1 tsp dried chilli flakes
METHOD
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where’s my food stylist?
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MORE ONE POT RICE DISHES
looks great ( and I know it tastes great) will give it a go thanksx grant