Leek, pea & potato risotto with pesto
Materials
- 2 large leeks, thinly sliced
- 1 medium onion, finely diced
- 100 g Arborio rice (risotto rice)
- 130 g potato, lightly steamed
- 500 vegetable ml stock
Instructions
- Warm 1 tablespoon of rapeseed in a large saucepan.
- Add the onion, leeks & potato, softening over a low heat for 10 mins. Coat the vegetables in the oil taking care not to break up the potato.
- Add the risotto rice and stir again to coat the grains in the oil.
- Add the stock and bring it to a gentle simmer, stirring regularly to prevent the rice from sticking to the bottom of the pan.
- Simmer for 20 mins until the grains are cooked through and the risotto has thickened.
- While you're waiting, make the pesto to accompany the risotto. See my recipe here -
- 7. Serve while hot, drizzling over the pesto and a good grating of parmesan.