(Risotto with artichokes and peas - Our recipe)

1/2 leek
2 artichokes
125 g (4 1/2 oz) fresh or frozen peas
2 teaspoons dried parsley
2 tablespoons dried chives
1 teaspoon dried bay leaf
120 ml (4 fl oz - 1/2 C) dry white wine
4 tablespoons extra virgin olive oil
750 ml (27 fl oz - 3 1/2 C) vegetable stock
150 g (5 1/2 oz) rice for risotto
Grated Parmesan, if you like

Time:
preparation: 20 minutes
cooking: 30 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare the vegetable stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
Meanwhile clean artichokes. Snap off the stalk close to the base, pulling out any fibbers which would extend into the bottom. Cut off the pointed top and, using kitchen scissors, trim the leaves to remove spines and any brown edges. Separate the leaves and run under cold water. The artichokes are ready to be cooked. Cut them into thin slices. Peel and slice diagonally the leek. Steam the peas for few minutes if they're frozen.
Put the oil, the artichokes, the leek, the peas, the herbs and rice in a large saucepan. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve after few minutes.