This is the first risotto recipe that I ever made. My avid meat eating friends would scoff at the idea of a risotto without bacon, but the leek and the parmesan offers so much flavour to this dish that you don’t miss it at all. Saying that, this risotto goes very well with leftover chicken.
This recipe is from BBC good food. They say that the key to a good risotto is to use risotto rice, coat the grains before adding liquid, constantly stir the rice (unlike a paella which shouldn’t be stirred) and add half the butter at the end to give it a creamy texture.
Leek and parmesan risotto
Yield 2 portions
Ingredients
- 25g butter
- 1 tbsp olive oil
- 4 spring onions
- 2 leeks
- 2 garlic cloves
- 150g risotto rice
- 1 glass white wine
- 750ml of vegetable stock
- 25g of parmesan
Instructions
- Add half of the butter and the olive oil to a hot pan
- Add the spring onion, leeks and garlic to the pan and cook for 5 mins until soft
- Add the rice and stir until coated by the butter, add the wine and simmer until reduced
- Add the stock a little at a time, stirring until the rice is tender – stir in the parmesan and the rest of the butter and season
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