Pea, Leek, and Pecorino Risotto Recipe


Pea, Leek, and Pecorino Risotto

Pea, Leek, and Pecorino Risotto

Classic risotto gets an upgrade with the addition of meltingly tender leeks, bright spring peas, and Locatelli Pecorino Romano for a pop of flavor you’ll love.
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6


  • 6 cups low-sodium chicken stock or vegetable stock
  • 3 tablespoons olive oil
  • 4 leeks white and light green parts finely chopped and rinsed
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme finely chopped
  • 1 ½ cups arborio rice
  • 1/3 cup dry white wine
  • 1 1/2 cups frozen baby peas defrosted
  • 1 cup grated Locatelli Pecorino Romano cheese plus more for serving
  • ¼ cup fresh parsley for serving


  • Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low and keep warm.
  • Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the leeks and cook, stirring frequently, until translucent.
  • Add the garlic and thyme and cook for 1 minute. Add the rice and stir until fully coated in the oil mixture. Let the rice toast for 1-2 minutes, until fragrant.
  • Add the white wine and cook until the wine has evaporated, stirring occasionally.
  • add 1 cup of hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed. Continue to add the stock, ½ cup at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. (Depending on how fast the rice cooks to al dente, there may be leftover stock.) Add peas and cook for 1 minute.
  • Add the Locatelli Pecorino Romano and stir to combine. Season to taste with salt and pepper.
  • Top with parsley and additional cheese at the table.
Keyword cheese risotto, imported pecorino romano cheese, Rice dishes







2021-07-21T14:44:38-04:00July 21st, 2021|
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