A favourite healthy eating option for the whole family
Serves 4
Calorie controlled cooking spray
2 large leeks
300g frozen peas
850ml hot veg stock
10g mint leaves
200g Risotto Rice
125ml dry white wine
4 eggs optional
Fry Leeks for 5mins until softened
Put peas in pan with 100ml of stock, bring to boil add mint and blend to paste, set aside.
Add rice to pan with leeks, pour in wine and gently add stock ladle full at a time will take 20-25mins, add pea purée
Poach eggs in pan of water
Season with salt and pepper and serve placing egg on top garnished with mint leaves,
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