This is another easy, straight forward crowd pleaser with an unexpected twist. Using labna in this risotto is unconventional, but it brings the creaminess it needs to cut through the sweetness from the peas and acid from the lime juice. This is the type of dish that you’ll be making over and over; perfect for a cool spring evening!
Serves 4 Adults or 2 Adults and 2 Children
GF, V, DFO
Ingredients
- 2 tbsp ghee or olive oil
- ½ leek, halved lengthwise and thinly sliced
- 1 large french shallot
- 3 garlic cloves, minced
- 1 ¼ cup brown or white jasmine rice
- 750ml vegetable or chicken stock
- 2 cups frozen peas
- 200g labna*
- 1 lime zested and juiced
- Fresh pecorino or parmesan, to serve
- Lemon balm microgreens, to serve (see notes)
Method
1. Heat ghee or olive oil in a large iron skillet over medium heat. Add the leek, shallot and garlic and saute over low heat until the leeks are caramelised, about 10-15 minutes.
2. Add the rice, stock and half of the lime juice and stir to combine. Bring the risotto to a gentle simmer, turn heat down to low and leave covered for 15 minutes. If you don’t have a lid big enough to fit your iron skillet, use aluminum foil to create a lid.
3. Meanwhile, place half of the peas, lime zest and remaining juice, and labna into a food processor or thermomix and puree on high until fully incorporated, scraping down the sides as you go.
4. Take the risotto off the heat and stir in the labna mixture along with the remaining peas. Season to taste and serve with freshly grated pecorino/parmesan and lemon balm microgreens if using.
NOTES:
For a dairy free option, replace labna with 1 cup of coconut cream that is at least 75% coconut extract.
Lemon balm microgreens are available at Coles or select grocers throughout Australia.
