Leek and parmesan risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 25g butter
- 1 tbsp olive oil
- 4 spring onions, chopped
- 2 leeks, trimmed and finely chopped
- 2 cloves garlic, sliced
- 150g arborio rice
- a glass white wine
- 750ml vegetable or chicken stock
- 25g parmesan (or vegetarian alternative), finely grated (we used Parmigiano Reggiano)
Method
- STEP 1
Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. Stir in the parmesan and the rest of butter and season.
