Spring risotto with leek, pea and baby spinach
THE GREEN ROOM RECIPES
THE GREEN ROOM RECIPES
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Ingredients

  • 1 x large leek (approx. 200g) washed and sliced
  • 1 tablespoon olive oil
  • 1 Knob of butter
  • 300 g Arborio risotto rice
  • 1 x clove of garlic, minced
  • 1175 ml vegetable stock (or 1000ml veg stock and 175ml white wine)
  • 100 g frozen peas
  • 100 g baby spinach leaves, washed and well drained
  • 65 g grated parmesan
  • 1 tablespoon chopped fresh parsley, mint or basil
  • Salt & pepper

Instructions

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