Recipe Swap: Leek and Pea Risotto

Time for another recipe swap! This month's theme was Blogger's Choice, which means we can pick any recipe from our assigned blog. I got my friend Mary Ellen's blog and let me tell you, I had a REALLY hard time picking a recipe to make. I've already made quite a few of her things and I just couldn't narrow down what I wanted to make. Did I want chicken, tofu, vegetarian, breakfast? I had no idea. Everything sounded good. Finally I decided to make a risotto since Mary Ellen has said numerous times that it's her favorite thing to make. I chose this Leek and Pea Risotto because I had some leeks I needed to use up and I always have frozen peas on hand.

The only change I made was to leave the leeks in the pan while I cooked the rice rather than removing them, which may have been a mistake. SP said he couldn't taste the leeks at all, so maybe they'd have been more pronounced if they hadn't cooked down so much. Even so, this was outstanding. I really love risotto and it's so easy to make. I don't know why it has such a bad reputation for being difficult.

I served the risotto with crispy pork chops - I pounded the pork very thin then breaded it with egg and panko bread crumbs, then shallow-fried them in some vegetable oil. They were the perfect accompaniment. This was an outstanding dinner. I can't wait to make more versions of risotto. Check out Mary Ellen's risotto tab for more recipe ideas.

Leek and Pea Risotto
As seen on Mary Ellen�s Cooking Creations

6 cups chicken broth
3 tablespoons extra-virgin olive oil
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup frozen peas
2 tablespoons unsalted butter (I didn't use this)
1/3 cup grated Parmigiano-Reggiano

Bring stock to a simmer in a medium saucepan, then keep at a low simmer.

Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.

Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute.

Add wine and simmer, stirring, until most has been absorbed, about 1 minute.

Add 1 cup hot stock to the pan. Stir constantly until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes.

Add peas, leeks, and remaining cup of stock and cook, stirring, until rice is just tender, 3 to 5 minutes.

Stir in butter and cheese then remove from heat.

To check out what the other bloggers chose click the links below: