Creamy Leek Risotto
This Creamy Leek Risotto is simple comfort food at its finest, featuring sautéed leeks for an irresistibly delicious meal.
Equipment
- pan
Ingredients
Base Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 3 pieces Shallots diced
- 2 pieces Garlic cloves crushed
- 1 medium Leek sliced
- 150 g Risotto (arborio) rice
- 700 ml Vegetable stock
- 125 ml White wine
- 20 g Parmesan grated
Instructions
Cooking Instructions
- Heat Olive oil and Butter over a low heat.
- Add Shallots and Garlic cloves.
- Add Leek and cook for 5 minutes.
- Add Risotto (arborio) rice and mix well. Cook for a further 1 minute.
- Add White wine and a small amount of the Vegetable stock. Simmer until the liquid has reduced.
- Continue simmering for 20 minutes, adding a little more stock each time the liquid has reduced.
- Once all the liquid has gone, add Parmesan and stir it in until it has melted.
Notes
You can use any cold leftovers of leek risotto to make arancini. For even more creaminess, add the rind of the Parmesan to the pan and take out before serving. Don't skip frying the rice before adding the stock for the final consistency. For extra freshness, add a squeeze of lemon juice to the risotto. You could swap the arborio rice for brown rice for extra nutrition, but it would change the cooking time. Risotto rice should be al dente, overcooked if mushy.
Nutrition
Serving: 1portionCalories: 549kcalCarbohydrates: 79gProtein: 10gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 22mgSodium: 1614mgPotassium: 330mgFiber: 4gSugar: 8gVitamin A: 1740IUVitamin C: 9mgCalcium: 174mgIron: 5mg
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