Creamy pea and leek risotto

Name: Creamy pea and leek risotto
Cook time: 15 min
Yield: 2

with crispy cavolo nero and mint salsa verde

Ready in around 15 mins

RECIPE FACT:

Risotto is a typical way of eating rice in Italy and is favoured by some of the Northern regions over pasta.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE CRISPY CAVOLO NERO:

Line an oven tray with baking paper. Remove the cavolo nero leaves off their stalks and discard the stalks. Rip the cavolo leaves into bite sized pieces and place on the tray, drizzle with oil and toss the leaves to coat with oil. Season with salt and bake in the oven for 5-6 mins - keep an eye on them so they don't burn. Remove from the oven, they will crisp up once out of the oven.
2. TO COOK THE LEEKS:

Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot add the sliced leeks and cook for 3-4 mins. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps. Add the rice to the pan, season with salt and pepper and cook for 2-3 mins stirring regularly.
3. TO COOK THE RISOTTO:

Pour in the Parmesan sauce and add the peas. Cook for 1-2 mins. Crumble the feta over the risotto.
TO SERVE:

Spoon creamy pea and leek risotto into bowls. Arrange crispy cavolo leaves on top. Dollop with mint salsa verde and sprinkle with toasted pinenuts and hemp seeds. Serve remaining crispy kale on the side.