Pea and Leek Risotto with Cambozola Garnish

Pea and Leek Risotto with Cambozola Garnish
  1. 1 cup Arborio rice
  2. 4 cups chicken stock
  3. 1 onion, diced
  4. 2 leeks, Washed and sliced into half rounds
  5. 1 cup peas
  6. 4 Tablespoons zest from a lemon
  7. 4 oz cambozla cheese
  8. 6 slices of French bread
  1. Sauté the onion and the leek in a little olive oil until the onions become translucent. Add in the rice and stir to coat the rice in the oil and onions. Continue to cook the rice over the heat until you hear the rice “pop”. Add in ¼ cup chicken stock at a time, stirring continually. Repeat the liquid step until the rice is al dente. Add in the peas and lemon zest. Continue to cook until the rice is done all the way through; about 30 minutes total cooking time. Season with salt and pepper.
  2. Meanwhile, preheat your broiler. Spread some cambozola cheese on a slice of French bread and broil until the cheese melts and gets nice and bubbly.
  3. Serve the risotto with the slice of bread.
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