Pea, Leek, and Pecorino Risotto

January 11, 2023

45 MINUTES

easy

4-6

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.

No Reviews

Ingredients

Adjust Servings

	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

Directions

1.

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.

Mark as complete

2.

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.

Mark as complete

3.

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.

Mark as complete

4.

Add the white wine and cook until the wine has evaporated, stirring occasionally.

Mark as complete

5.

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.

Mark as complete

6.

Add the Pecorino Romano and stir to combine. Season to taste with salt and pepper. Top with parsley and additional cheese at the table.

Mark as complete