Pea and Asparagus Risotto
CreamButter Feta
Recipe Information
4
serves:
15 MIN
prep time:
25 MIN
cook time:
easy
difficulty:
Ingredients:
- 30ml Olive oil
- 60g FIRST CHOICE butter
- 150g Sliced leeks, washed
- 2 Garlic cloves, crushed
- 400g Arborio risotto rice salt and freshly ground black pepper
- 1.3L Good-quality vegetable stock
- 80g FIRST CHOICE feta cheese, crumbled
- 40g Parmesan cheese, grated
- 200g Frozen baby peas, defrosted, drained and lightly mashed
- Grated zest of 1 small lemon Pea sauce/cream:
- 150g frozen baby peas, defrosted and drained
- 150ml FIRST CHOICE pouring cream
- Salt and black pepper
- Parmesan shavings for garnishing
Preparation method:
1. Heat the olive oil and half of the butter in a saucepan and cook the leeks and garlic until softened. Add the rice and cook, stirring, for 1–2 minutes.
2. Start to add the stock to the pan, 1 cup (250ml) at a time, adding more once absorbed, and cook, stirring frequently, for about 20 minutes or until the rice is al dente.
3. Add the mashed peas, remaining butter, parmesan cheese, feta cheese and the lemon zest. Mix well, remove from the heat and put on the lid for a few minutes.
Prepare pea sauce/cream:
1. Blend together the peas and the cream, season and stir into the risotto just before serving.
2. Divide the risotto between 4 bowls and top with Parmesan shavings and pea shoots as garnish.