Leek and parmesan risotto
Serves 2
Easy
Total time:
This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan
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- 25g butter
- 1 tbsp olive oil
- 4 spring onionschopped
- 2 leekstrimmed and finely chopped
- 2 cloves garlicsliced
- 150g arborio rice
- a glass white wine
- 750ml vegetable or chicken stock
- 25g parmesan (or vegetarian alternative)finely grated (we used Parmigiano Reggiano)
Nutrition: per serving
- kcal526
- fat21.1g
- saturates9.7g
- carbs68.9g
- fibre6g
- protein14.3g
- salt0.93g
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.
