Creamy, dreamy, and bursting with spring flavors, this Pea, Leek & Goat Cheese Risotto is a dish that elevates the humble risotto to new heights. The delicate sweetness of peas perfectly complements the savory notes of leeks, while the tangy goat cheese adds a luxurious richness that will leave you wanting more. This isn't your average risotto; it's a celebration of fresh, seasonal ingredients, transformed into a comforting and elegant meal. Forget complicated techniques and lengthy prep times – this recipe is surprisingly easy to master, even for beginner cooks.
Imagine a vibrant green risotto, studded with tender leeks and creamy pockets of goat cheese, each spoonful a symphony of textures and tastes. This Pea, Leek & Goat Cheese Risotto is the perfect centerpiece for a spring dinner party or a cozy weeknight meal. To discover the simple steps to recreate this culinary masterpiece at home, let's dive into the detailed recipe below.
Tools Needed
- Large pan
- Jug
Ingredients
- Carnaroli rice: 300g
- Leeks: 2 medium, finely sliced
- Garlic cloves: 3, crushed
- Chicken or vegetable stock cube: 1
- White wine: 250ml (optional)
- Crumbly goat cheese: 100g
- Frozen peas
- Dried tarragon: 1 tbsp
- Pea shoots
- Olive oil
- Butter
- Salt
Step-by-Step Instructions
Step 1. Sauté Aromatics & Toast Rice
- In a large pan, add olive oil, then add leeks. Cook gently, sweating them off. Add salt to encourage water release.
- Add crushed garlic cloves and cook until softened.
- Stir in tarragon.
- Add Carnaroli rice and stir, letting it cook slightly.
- Add white wine (optional) and stir. Let it reduce.
Step 2. Build the Risotto
- Crumble stock cube into boiling water (1 liter). Gradually add to the rice, stirring and letting it absorb before adding more.
Step 3. Stir in Peas & Goat Cheese
- Once liquid is absorbed, stir in peas and goat cheese (reserve some for garnish).
Step 4. Garnish & Serve
- Fry leek strips in butter for topping.
- Plate the risotto. Garnish with pea shoots, crispy leeks, and remaining goat cheese.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use Arborio rice if Carnaroli is unavailable.
- Fresh tarragon can be used instead of dried.
- Feta or cheddar cheese can be substituted for goat cheese.
Nutrition
- N/A
FAQs
1. Can I substitute the goat cheese?
Yes! Other creamy cheeses like ricotta, mascarpone, or even a mild cheddar would work well. The flavor will be slightly different, but still delicious.
2. How can I make this risotto vegetarian/vegan?
For a vegetarian version, simply use vegetable broth instead of chicken broth. For a vegan version, use vegetable broth and substitute the goat cheese with a vegan cream cheese or cashew cream.
3. What if my risotto is too thick or too thin?
If it's too thick, add a little more warm broth, a tablespoon at a time, until you reach your desired consistency. If it's too thin, continue to simmer uncovered for a few minutes to reduce the liquid.
This Pea, Leek & Goat Cheese Risotto is a delightful dish that's easier to make than you might think. The creamy texture and vibrant flavors will impress your guests and leave you feeling satisfied. Enjoy this simple yet elegant recipe, perfect for any occasion!