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Pea Risotto

360 g Carnaroli rice

1.5 cups opeas, already peeled

1 leek

1 glass of white wine

1.5 L of hot vegetable stock

Extra-virgin olive oil



Nutritional yeast  

Dice the leek finely. In a pan, sauté the leek and peas for a few minutes with a couple of tablespoons olive oil. Add a pinch of salt and pepper. Then remove half of the vegetables from the heat, blend them with a tablespoon vegetable stock and set aside. Continue to sauté the rest of the vegetables, add the rice and toast it for a few minutes. Add the white wine and keep stirring until it evaporates completely. Then continue cooking the rice, adding a laddle of vegetable stock from time to time. A couple of minutes before the end of the cooking time, add the blended vegetables and stir well. Adjust with salt and pepper to your taste and serve with a sprinkle of nutritional yeast.

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