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Say hello to your new winter favourite! Courtney Roulston shows us how to whip up a hearty Leek & Pea Risotto (RECIPE BELOW). It’s tasty, wholesome and packed with flavour. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: / coles Leek & Mixed Pea Risotto Recipe by the Stephanie Alexander Kitchen Garden Foundation Serves 6 Prep 10 mins (+ resting time) Cooking 30 mins 6 cups (1.5L) chicken stock or vegetable stock ¼ cup (60ml) extra virgin olive oil 3 small leeks, trimmed, thinly sliced 2 cups (400g) arborio rice 1 large handful snow peas, trimmed 5g butter 1 tbs finely chopped mint 1 tbs finely chopped flat-leaf parsley 50g parmesan, finely grated 1. Place the stock in a saucepan over medium heat. Bring to the boil. Reduce heat to low and keep at a gentle simmer. 2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 4-5 mins or until the leek softens. Increase heat to medium-high. Add the rice and cook, stirring, for 1-2 mins or until the rice looks slightly translucent. 3. Add 1/2 cup (125ml) of the stock to the rice mixture and stir to combine. Reduce heat to medium-low and continue adding stock, stirring and allowing liquid to be fully absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins). Add the snow peas and cook until just tender. 4. Remove from the heat. Season. Add the butter, mint, parsley and parmesan and stir to combine. Cover and set aside to rest for 2 mins before serving. Want more delicious dinner recipes? Check out our ‘Family-friendly pasta’ playlist • Easy pasta recipes , which includes: One-pot veggie pasta: • One-pot veggie pasta How to make sweet potato gnocchi with pesto: • How to make sweet potato gnocchi with pesto Easy cheesy pasta bake: • Easy cheesy pasta bake Smoked salmon fettuccine with creamy lemon sauce: • Smoked Salmon Fettuccine with Creamy Lemon...