Leek and peas risotto

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By

@cintiacosta

View in original language

(Português)

45 min(s)

4 servings

Ingredients

• Arborio rice | 2 cup
• White or sparkling wine | 1/2 cup
• Leek |  to taste
• Olive oil |  to taste
• Coconut milk |  to taste
• Miso |  to taste
• Salt |  to taste
• Black pepper |  to taste
• Frozen peas | 1/2 cup

Recipe

1. Start by sautéing the leek very thinly. Reserve half and place the other half in a pan with water, coconut milk, a little miso, black pepper and salt to make the broth.
2. Strain the broth and return to low heat to keep warm.
3. In a deep pan, heat a thread of oil and add the other part of the finely chopped leek.
4. Add the rice and cook until the grains are translucent.
5. When it is almost reaching the bottom, add the white or sparkling wine and deglaze (unstick the bottom).
6. When it has almost completely evaporated, add a ladle of the broth. Keep stirring and, when it reduces well, add a ladle.
7. Repeat for about 10 minutes, tasting the grains of rice so you don't miss the point.
8. When they are almost ready, add the peas and season with salt and pepper.
9. Turn off the heat with the beans still al dente and leave the pan covered for a few minutes to rest.
10. When serving, you can add a little grated parmesan.

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