I was so excited to see fresh peas for sale at the market this weekend. I haven’t seen them for years. I love fresh peas. I made a risotto with this batch. I wanted to highlight the sweetness of the peas by using a base of slow cooked leeks. The sweetness was then balanced with the gentle acid of verjuice, and the creamy tang of goat cheese. I used vegetables stock to highlight the vegetable goodness of the dish, but you could probably use chicken if you really wanted to. It’s important to finish the whole dish off with a little lemon infused olive oil.
|1||tablespoon||oil or butter|
|1||leek, white part only|
|marinaded goat cheese|
|lemon infused olive oil|
Pod your peas.
Place the oil in a saucepan over a low heat. Crush the garlic and chop the leek. Add to the oil, cover and cook gently for half an hour or until the leek is transparent and smells sweet.
Place the stock in a separate saucepan and heat till barely simmering.
Add the rice to the leeks and mix to coat. Turn up the heat and cook for a few minutes. Add the verjuice and stir till the liquid has been absorbed. Then add the hot vegetable stock one ladle at a time, stirring till the liquid has been absorbed, before adding the next ladle. Season with salt and pepper. When the rice is nearly cooked, add the peas. When the peas and rice are just cooked, stir through half the goat cheese.
Divide the risotto between two serving plates. Top with the remaining goat cheese, drizzle with lemon oil and grind over a little additional pepper. Serve immediately.