Leek, Pea & Toasted Nut Risotto

Leek Pea and Toasted Nut Risotto

We’re just at the end of leek season at the moment, and as the evenings get lighter and the days get ever so slightly warmer I’m no longer really in the mood for wintery staples like leek and potato pie, which has been my go-to meal for using up leek. My recent solution has been this leek, pea and toasted nut risotto, which lies just on the border between comforting winter stodge and fresh spring meals, and is a good, simple dinner to welcome in the new season. It’s roughly based on a recipe from the River Cottage Veg Every Day book which I’ve been using a lot lately and highly recommend (it’s not 100% vegan but a lot of the recipes are easily made vegan)–the most important thing I’ve taken from the leek and walnut risotto from Veg Every Day is thinly slicing the leeks, which makes them super silky and distributes the flavour much better than a chunky cut.

Leek Pea and Toasted Nut Risotto

You’ll need:

2-3 large leeks, halved and thinly sliced
1 onion chopped (optional–if you’ve only got two leeks add an onion, if you’re using three don’t bother)
blob of “butter”
glob of oil
200-250g risotto rice
150g peas
small glass of white wine
40g walnuts (roughly chopped)
20g pine nuts
800ml-1 litre veg stock
1 tbs thyme
1 tsp mint
2 tbs yeast (optional)

Leek Pea and Toasted Nut Risotto

Method:
1) Heat the oil and butter in a large heavy-bottomed pan until the butter is melted, add the chopped leek (and onion) and sweat covered on a low heat for 15-20 mins, stirring regularly.
2) When the leek is soft, stir in the rice, mix well and add the wine.
3) Ladle by ladle add the stock until the rice is cooked through and the risotto is good and gloopy. At some point add the peas and herbs and stir through.
4) When the rice is done,  take it off the heat and cover while you deal with the nuts. If you’ve got nutritional yeast, stir in a couple of tablespoons.
5) Toast the chopped walnuts and pine nuts in a dry pan over a low heat, being careful not to burn. Take off the heat when they’re nicely browned.
6) Mix half the toasted nuts into the risotto, serve, and top with the rest. Enjoy!

Leek Pea and Toasted Nut Risotto
Leek Pea and Toasted Nut Risotto
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Comments
3 Responses to “Leek, Pea & Toasted Nut Risotto”
  1. adow123 says:

    Just found your blog and absolutely love it! Great photography and recipes look delicious, will give this a try soon

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