Pea and Feta Risotto

Pea puree:
1 C. frozen peas
10 g butter
2 T chicken stock or water

• Cook the peas (steam or microwave) until hot.
• Place in a blender along with butter and stock.
• Blend until smooth.

Risotto:
2 1/2 C. chicken stock
1 small leek, trimmed, sliced and washed
1 C. risotto rice
1/2 C. dry white wine
1 C. frozen peas
zest and juice of 1/2 lemon
50 g traditional feta, crumbled

• Heat stock until almost boiling. Set aside.
• Heat oil in large saucepan. Add sliced leek and cook over a medium heat until leek starts to soften but not brown. Add rice and stir until the grains whiten.
• Pour in wine and allow to reduce by half. Add 2 cups of hot stock and stir. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes, stirring halfway through cooking.
• Stir in peas. Continue cooking for further 5 minutes, adding extra stock if necessary, until rice is tender. Carefully stir through prepared pea puree, lemon zest and juice and crumbled feta. Season to taste.