Creamy Leek and Pea Risotto

Ingredients

• 300g (10.5 oz) large leeks, white and light green parts only, cleaned and sliced
• 300g (1.5 cups) Arborio rice
• 1200ml (5 cups) vegetable broth, warmed
• 120ml (1/2 cup) dry white wine
• •••See the full ingredient list and shop it in the app.

Method

1. 1Trim root ends and the tough dark green tops from the leeks. Slice lengthwise and rinse thoroughly between layers to remove all grit. Pat dry and slice the white and light green parts into thin half-moons.
2. 2Warm the vegetable broth in a medium saucepan over low heat and keep it at a gentle simmer for the entire cooking time.
3. 3In a large, heavy-bottomed pot or Dutch oven, heat 28g (2 tbsp) of the butter with 15ml (1 tbsp) olive oil over medium heat until the butter foams.
4. 4Add the sliced leeks and cook for 8 to 10 minutes, stirring occasionally, until they are very soft and translucent but not browned.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.