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

  1. Saute leeks approx 5 minutes, until sweated and lightly golden.

  2. Add rice, and cook 1 minute.

  3. Slowly add stock, 1/2C at a time, stirring constantly until liquid is absorbed.

  4. 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.

  5. Cooking might take 20 minutes.

  6. Stir in first measure of cheese, and season to taste.

  7. If using additional ingredients, add when rice is cooked, and make sure to cook further until everything is heated thoroughly.

  8. Serve, sprinkled with additional parmesan, or chopped herbs if desired.

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