Tomato, Leek & Pea Risotto

Creamy and warming, this risotto is perfect winter comfort food!

SERVES 4

INGREDIENTS

2 tablespoons olive oil

2 leeks

2-3 cloves garlic

320g arborio rice

2x 400g tins chopped tomatoes

1 vegetable stock cube

200g frozen peas, defrosted

60g cheddar cheese

Salt & pepper

EQUIPMENT

Chopping board

Knife

Measuring jug

Large wide based pan

Medium saucepan

Grater

Ladle

METHOD

1  Slice off the root end and tough green top of the leeks. Remove the outer layer and slice them in half lengthways. Open the layers and wash between them to remove dirt. Slice finely.

2  Heat the large pan with the oil and when hot add the sliced leeks. Cover and sweat over a low-medium heat for approx. 10 minutes until soft, but not browned.

3  While the leeks are cooking, place the garlic cloves on the chopping board and squash with the back of a wide-bladed knife; remove the skin and chop finely. Grate the cheese and set aside.

4  Once the leeks are tender, add the garlic and cook for a further 1-2 minutes. Next add the rice and mix well to make sure the rice is evenly coated in the oil.

5  Add the chopped tomatoes and stir until the rice has absorbed most the tomato juice

6  Dissolve the stock cube in 1.2 litres of boiling water. Add to the other saucepan and keep warm over a low heat.

7  Add the vegetable stock a ladle at a time, stirring continuously until the stock is absorbed before adding the next ladleful. The rice should be cooked after 25 minutes (you may need to add more or less stock depending on the rice). When the risotto is nearly cooked, add the peas and most of the cheese (reserving some to sprinkle on top) and season with salt and pepper.

8 Serve in bowls and sprinkle with the cheese

ALLERGENS

Milk

TIP

Swap the leeks for a large onion and add some chopped cherry tomatoes instead of peas.