|500 g||rice — arborio|
|4 cup||stock — chicken|
|fresh chillies — 573|
|2 cup||peas — fresh or frozen|
|1 handful||fresh mint|
|lemon — zest and juice|
|250 g||green beans — steamed and chopped diagonally|
|1||goat's milk cheese — log|
|salt and freshly ground black pepper|
|parmesan cheese — freshly grated|
|2 Tbs||sour cream|
|butter — a knob|
Cook the peas in some water with the mint. When cooked, drain and process the peas until you have a green chunky consistency. Keep the peas warm.
Heat your chicken stock and keep hot in a separate pot.
Heat oil in a large, heavy saucepan over low heat. Add the leeks and saute for about 5 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
Add the wine and stir until absorbed, about 2 minutes. Add one ladleful of the hot stock, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed.
Continue adding the stock, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes.
Now add the mushy peas, parmesan, butter and sour cream and stir in quickly. Taste and season if needed.
Add the lemon juice and zest. Serve with crumbled goat’s cheese and the steamed green beans.
More parmesan can be added if so desired.