Risotto with Leeks and Peas

I've always found risotto to be a beautiful dish.  Whether it stands on its own or acts as a bed for some seared scallops or other accompaniment, the creamy risotto is a sight to behold.  I think it is marvelous the way that the starch slowly cooking rice creates the creamy goodness.  Risotto is also very versatile.  You can add several different ingredients to the rice to fit your mood or whatever you are serving it with.

Risotto with Leeks and Peas

• 1 pound Arborio rice
• 2 medium leeks
• 3 tbsp. butter
• 1 cup onion, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup wine
• 12 oz. bag frozen peas
• 3 sprigs of thyme (about 1/2 tablespoon chopped)
• 1 tsp. lemon zest
• 1/4 cup parmesan cheese
• salt
• pepper

Directions:

Chop the leeks and swirl them around in water to remove dirt.  Melt butter in a large skillet, add leeks and onion and cook until the onion begins to soften.  Stir in garlic and cook for another 2 minutes.  Add rice and stir so that it is coated in butter.  Cook for about 5 minutes stirring once or twice.  Add in wine and enough broth to just cover the rice.  Stir until most of the liquid is absorbed.  Repeat adding one cup of liquid at a time until the rice is almost done.  Prior to adding the last cup of liquid, stir in peas, thyme, lemon zest, salt, and pepper.  Add remaining liquid and cook until rice is cooked through.  (You may need to add a bit of water if the remaining broth is not sufficient.)  Remove from heat and stir in parmesan.

- Sophie