Parmesan and pepper risotto

Name: Parmesan and pepper risotto
Cook time: 20 min
Yield: 2
Cuisine: Western Europe

with caramelised leeks and red pesto

Ready in around 20 mins

RECIPE FACT:

The Roman Emperor Nero is said to have believed that eating leeks would improve his singing voice.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO CARAMELISE THE LEEKS:
Place a pot over a medium heat with a drizzle of oil. Add the sliced leeks and cook for 4-5 mins or until starting to caramelise, stirring often.
2. TO COOK THE RISOTTO:
Empty the seasoned arborio rice into the pot with the leeks then add 1 ½ cups of boiling water from the kettle. Bring up to the boil over a medium-high heat. Once the rice is boiling, place a lid on the pot, reduce the heat to low and cook for 10-12 mins or until the rice is al dente. Add the Parmesan and black pepper sauce and peas, stir and cook for 1-2 mins.
3. TO PREPARE THE ROCKET SALAD:
Cut the apple into quarters, remove the core and thinly slice. Place the apple into a salad bowl with the rocket. Just before serving, add the balsamic dressing, season with salt and toss to combine.
TO SERVE:
Spoon the Parmesan and pepper risotto into bowls and dollop with red pesto. Sprinkle over the toasted pine nuts and serve the rocket salad on the side.