Directions

1. Cut the leek in half and rinse it thoroughly in cold running water. Pat dry and cut into slices. Prepare your stock and keep it warm.
2. Put the basil, Pecorino, pine nuts, garlic and 3 tablespoons of olive oil in a bowl and blitz to a smooth paste using a blender. You can also use a small food processor or mortar and pestle. Once made, transfer to a bowl and set aside.
3. Add 1-2 tablespoons of olive oil to a large pan and add the leeks. Saute for a few minutes until softened but not browned (around 2 minutes).
4. Add the rice and toast it for 1-2 minutes making sure it's coated in all the oils from the leeks then add 2 ladles of stock.
5. Stir the risotto until the stock has been absorbed then add more a little at a time letting it absorb in between additions. When you add the last of the stock add the peas, lemon zest and juice cook for a couple of minutes until the peas are cooked.
6. Stir in the pesto and turn off the heat. Taste for seasoning and add salt and pepper as needed then serve.

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