This meal is Bright Green pea and goats cheese risotto
This meal will serve 6 people
The prep time for this meal is 5 minutes. And the cooking time for this meal is 30 minutes
This meal contains 492 calories and 16 g of fat
This is what you will need
600g of fresh or frozen peas
A small size bunch of mint
1 tablespoon of olive oil
2 leeks to be finely chopped
400g of Arborio rice
A glass of white wine
600ml of hot chicken or vegetable stock
1 tablespoon of white truffle oil which should be available in all major supermarkets. If not then use extra virgin olive oil plus mor for serving
Freshly grated parmesan cheese
A knob of butter
2 tablespoons of creme fraiche
1 log(approx 125g)
Zest and juice of lemon
1 punnet of pea shoots
Preparation:
Start by cooking the peas in a pan of hot boiling water with the mint. Once they are tender start to drain two thirds of them(You want to save the rest for later) and blend with the mint until you have a smooth green puree, keep this warm. Get a heavy saucepan and heat the olive oil over a low level heat and saute the leeks for at least 5 minutes. Add the rice and fry for a minute. Then add the wine and stir until its absorbed. Add the stock, one landful at a time and keep stiring until the rice is just tender but slightly firm in the middle. This should take about 20 mins. Now you want to add the purred peas, whole peas,truffle oil, Parmesan,butter and creme fraiche and stir it quickly. Taste and season, then you want to add the lemon juice and zest. Stir in the goats cheese until it starts to melt through to the risotto. Top this with pea shoots more parmesan and drizzle the truffle oil.
Did you know that compared to cow milk products, goats cheese is lower in calories, cholesterol and fat.