Creamy Leek Risotto {Under 30 Minutes}
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 tbsp Butter
- 3 Shallots (diced)
- 2 Garlic cloves (crushed)
- 1 Leek (medium; sliced)
- 150 g Risotto (arborio) rice
- 700 ml Vegetable stock
- 125 ml White wine
- 20 g Parmesan (grated)
Method
- Heat 1 tbsp Olive oil and 1 tbsp Butter over a low heat.
- Add 3 Shallots and 2 Garlic cloves.
- Add 1 Leek and cook for 5 minutes.
- Add 150 g Risotto (arborio) rice and mix well. Cook for a further 1 minute.
- Add 125 ml White wine and a small amount of the 700 ml 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 20 g Parmesan and stir it in until it has melted.