Pea, Leek, and Pecorino Risotto




Classic risotto gets an upgrade with the addition of meltingly tender leeks, bright spring peas, and Pecorino Romano for a pop of flavor you’ll love.

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6 cups low-sodium chicken stock, or vegetable stock
3 TB olive oil
4 leeks, white and light green parts finely chopped and rinsed
2 cloves garlic, minced
1 tsp fresh thyme, finely chopped
1 1/2 cups arborio rice
1/3 cup dry white wine
1 1/2 cups frozen baby peas, defrosted
1 cup grated Pecorino Romano cheese, plus more for serving
1/4 cup fresh parsley, for serving


Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low and keep warm.
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Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the leeks and cook, stirring frequently, until translucent.
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Add the garlic and thyme and cook for 1 minute. Add the rice and stir until fully coated in the oil mixture. Let the rice toast for 1-2 minutes, until fragrant.
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Add the white wine and cook until the wine has evaporated, stirring occasionally.
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Add 1 cup of hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed. Continue to add the stock, ½ cup at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. (Depending on how fast the rice cooks to al dente, there may be leftover stock.) Add peas and cook for 1 minute.
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Add the Pecorino Romano and stir to combine. Season to taste with salt and pepper. Top with parsley and additional cheese at the table.
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