Perfect Pea and Leek Risotto
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Perfect Pea and Leek Risotto

Perfect Pea and Leek Risotto

with Toasted Pine Nuts

We’ve already discussed the perils of choosing the wrong pasta shape when an Italian comes to dinner, but this evening we’re covering risotto technique. Another source of lively dinnertime debate, Italians broadly fall into two camps: the flippers and the stirrers (our terminology not theirs). Some argue that a risotto must be constantly massaged to develop its creaminess, whilst others (the head chef at the Bulgari hotel in Milan for one) advocate flipping the rice in the pan whilst cooking. We’ve gone for stirring as there is less chance of covering the walls, but flip it if you dare!

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time
DifficultyMedium
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Nutritional information

/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions