Leek Risotto
(from Heather P’s recipe box)
Use this recipe as a basic risotto, or you can add other things like ham, prawns, grated zucchini, roasted pumpkin chunks or whatever you like to ‘bulk it out’.
Prep time: 5 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Easy Pasta and Rice Recipes
Ingredients
- 2 leeks, washed and sliced
- butter or oil to saute leeks
- 1 C arborio rice
- 1 L warm vegetable or chicken stock
- 1/2 C grated parmesan
- salt & freshly ground pepper
- For serving if wished:
- addnl grated parmesan
- finely chopped parsley or herbs of choice
Directions
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Saute leeks approx 5 minutes, until sweated and lightly golden.
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Add rice, and cook 1 minute.
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Slowly add stock, 1/2C at a time, stirring constantly until liquid is absorbed.
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Continue cooking until rice is creamy and soft. If necessary, additional stock or water can be used to create the right consistency of true risotto.
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Cooking might take 20 minutes.
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Stir in first measure of cheese, and season to taste.
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If using additional ingredients, add when rice is cooked, and make sure to cook further until everything is heated thoroughly.
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Serve, sprinkled with additional parmesan, or chopped herbs if desired.