Risotto can be a bit one dimensional but this risotto has the beautiful soft textures of the rice and leeks complimented by the bite of the edamame beans and pop of the peas. As will all great risottos it has a good dose of parmesan and butter to finish. Quick tip about risottos, you need 4x the volume of stock for 1 volume of risotto rice. So if you use one cup of rice you want 4 cups of stock to cook it.
Some nuts, beans and seeds contain good levels of omega-3 which is an essential nutrient for your brain to function, especially when managing depression.
INGREDIENTS
Serves 2 Adults and 2 Kids
2 tbsp olive oil
risotto rice
2 leeks
60ml white wine
1 litre vegetable stock
125g frozen peas
125g frozen edamame beans
1/2 tsp salt
1/4 tsp ground pepper
1/2 lemon
25g unsalted butter
25g grated parmesan
chopped fresh basil leaves
- Heat the stock over a low heat in a small saucepan. Trim and clean the leeks of any dirt then cut into fine strips. Put the olive oil into a large skillet over a medium high heat and add the rice and leeks. After a minute add the wine, stir and allow to cook for a minute then add the salt and pepper.
- Add one ladle of stock to the skillet and stir into the rice until the liquid is absorbed. Repeat until all the stock has been added. Put the edamame beans into the small saucepan and add boiling water and some salt then cook on a medium high heat for 2 minutes before adding the peas and cooking for another minute.
- Drain the vegetables and add to the rice then squeeze over the lemon and stir. Add the parmesan and butter then stir and dish up. Finish each dish with grated or julienned lemon zest, chopped basil and a grind of salt.
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