Leek and Pea Risotto
with Roasted Fennel and Ricotta
Who doesn't love a creamy, rich risotto? So easy to put together and packed with wonderful flavour, all the stirring will have your biceps toned and your tastebuds satisfied!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Arborio Rice
113 g
Green Peas
170 g
Leek, sliced
56 g
Garlic
10 g
Vegetable Broth Concentrate
2 unit
Parmesan Cheese
(Contains Milk)
¼ cup
Lemon
1 unit
Honey
1 tbsp
Ricotta Cheese
(Contains Milk)
Not included in your delivery
100 g
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to broil the fennel). Start when your oven comes up to temperature!
Wash and dry all produce.* In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates. Bring to a gentle boil over medium heat. Once boiling, remove pot from heat. Cover to keep warm. Meanwhile, mince or grate the garlic. Zest and juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges.
Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the leeks. Cook, stirring occasionally, until softened, 2-3 min. Add the rice and garlic. Stir together until the garlic is fragrant, 1-2 min.
Add 1 cup broth and stir until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring regularly, until the liquid is absorbed, the texture is creamy and rice is tender, 28-30 min.
Meanwhile, on a baking sheet, toss the fennel with a drizzle of oil. Broil in centre of the oven, stirring halfway through cooking, until golden-brown, 8-10 min.
Meanwhile, in a large bowl, whisk together the lemon zest, 1 tbsp lemon juice (double for 4 ppl), 1 tbsp honey (double for 4 ppl) and 2 tbsp oil (double for 4 ppl). Season with salt and pepper. When the fennel is done, add to the dressing and toss together.
Stir the peas, Parmesan and 1 tbsp butter (double for 4 ppl) into the risotto. Season with salt and pepper. Divide the risotto between bowls. Top with the fennel and a dollop of ricotta. Drizzle over any remaining dressing and squeeze over a lemon wedge, if desired.
