Sunday, 19 October 2025 / Topics:
Ingredients: (Serves 4)
1L chicken stock
1 tablespoon olive oil, plus 1 tablespoon extra
1 leek, finely chopped
4 garlic cloves, thinly sliced
1 cup arborio rice
½ cup dry white wine
50g butter
50g Parmigiano Reggiano, grated
50g Gruyere or similar semi-hard cheese
2 cups fresh peas, podded
1 bunch asparagus, shaved with a vegetable peeler or thinly sliced
zest and juice of 1 lemon
¼ bunch of mint, leaves picked
80g buffalo mozzarella or marinated feta
2 tablespoons roasted hazelnuts, roughly chopped
Method:
- Warm stock in a medium saucepan over medium heat.
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook leek for 2-3 minutes until soft and translucent. Add garlic and cook a further minute or until fragrant. Increase heat to medium-high. Stir in rice and toast for one minute. Add wine and simmer until reduced by half.
- Add hot stock, a ladleful at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use more stock or hot water.
- Once the rice is al dente (soft but still with a little bite), remove from heat and stir through butter, Parmigiano Reggiano, Gruyere, peas, asparagus, and lemon zest and juice. Divide risotto between serving bowls and top with mint, mozzarella or feta and hazelnuts.
- Energy
- Total Fat
- Sat Fat
- Total Carb
- Sugar
- Sodium
- Protein
- Fibre
