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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 mins
Cook Time 35 mins
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