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Leek and peas risotto
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Arborio rice2 cup
- White or sparkling wine1/2 cup
- Leek to taste
- Olive oil to taste
- Coconut milk to taste
- Miso to taste
- Salt to taste
- Black pepper to taste
- Frozen peas1/2 cup
- 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.
- Strain the broth and return to low heat to keep warm.
- In a deep pan, heat a thread of oil and add the other part of the finely chopped leek.
- Add the rice and cook until the grains are translucent.
- When it is almost reaching the bottom, add the white or sparkling wine and deglaze (unstick the bottom).
- When it has almost completely evaporated, add a ladle of the broth. Keep stirring and, when it reduces well, add a ladle.
- Repeat for about 10 minutes, tasting the grains of rice so you don't miss the point.
- When they are almost ready, add the peas and season with salt and pepper.
- Turn off the heat with the beans still al dente and leave the pan covered for a few minutes to rest.
- When serving, you can add a little grated parmesan.
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