Leek and Pea Risotto with Toasted Pine Nuts
Nutrition per serving
| Calories | 926 kcal |
| Protein | 21.6 g |
| Carbs | 145.4 g |
| Fats | 27.4 g |
| Saturated Fat | 4.5 g |
| Monounsaturated Fat | 9.1 g |
| Polyunsaturated Fat | 6 g |
| Sugars | 7.9 g |
| Fiber | 4.8 g |
| Sodium | 1,541 mg |
Ingredients
| Vegetable Stock Cube | |
| Leeks, (bulb and lower leaf-portion) | |
| Garlic | |
| Pine Nuts, dried | |
| Margarine (80% fat without salt) | |
| Arborio or Carnaroli (short-grain rice) | |
| Olive Oil | |
| Green Peas | |
| Vegan Parmesan Cheese |
Preparations
1. Trim the bottom/remove the upper green part of the leek. Slice the leek in half lengthways, then finely shred widthways.
1. Trim the bottom/remove the upper green part of the leek. Slice the leek in half lengthways, then finely shred widthways.
2. Peel/finely dice the garlic.
3. Grate the Parmesan cheese.
Cooking Instructions
1. In a pot, bring 500ml of water to a gentle simmer. Add the stock pot, stir to dissolve and lower the heat to low to keep the stock hot.
1. In a pot, bring 500ml of water to a gentle simmer. Add the stock pot, stir to dissolve and lower the heat to low to keep the stock hot.
2. Place the pine nuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for a few minutes until golden brown. Transfer to a bowl and set aside.
3. Return the same pan to heat with a tsp of margarine, a tsp of oil over medium-low heat. Add the garlic and leek and gently cook for 3-4 minutes until softened and translucent, not browned.
4. Stir in the risotto rice and stir to coat in the margarine/oil with a pinch of salt (optional) and pepper.
5. Continue to stir for a few minutes until the rice becomes translucent around the edges.
6. Add 75ml of the stock to the rice and stir, allowing the stock to be absorbed before adding the next 75ml of stock, continuously stirring.
7. Continue to add/stir until the stock is all used. This will take about 15-20 minutes. Add the peas 5 minutes towards the end of the cooking time with two/thirds of the grated Parmesan cheese. The rice is ready when soft but with a slight bite.
8. Stir in the remaining margarine, cheese, and a little more stock (if needed) to loosen up the rice.
9. Serve in a bowl with the pine nuts sprinkled over the top.