Leek and Parmesean Risotto
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 2 people
Categories: Pasta
Ingredients
- 25g butter
- 1 tbsp olive oil
- 4 spring onions , trimmed and finely chopped
- 2 leeks , trimmed and finely chopped
- 2 garlic cloves
- 150g arborio rice
- 1 glass white wine
- 750ml vegetable or chicken stock
- 25g Parmesan (or vegetarian alternative), finely grated
Directions
-
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.
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Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.
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Stir in the Parmesan and the rest of butter and season.