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Leek & parmesan risotto
Leek & parmesan risotto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a delicious meal in no time with just four simple ingredients!
Ingredients:
  • 1.125L (4 1/2 cups) chicken style liquid stock
  • 1 leek, trimmed, thinly sliced
  • 440g (2 cups) arborio rice
  • 70g (1 cup) finely grated parmesan
  • Shaved parmesan, to serve
Instructions:
  • In a saucepan, bring the stock to a gentle simmer after it comes to a boil.
  • In a large heavy-based saucepan over medium heat, simmer the leek in heated oil for 3 minutes until soft. Stir in the rice and cook for an additional 2 minutes until grains turn transparent.
  • Pour a ladleful (about 125ml/1/2 cup) of the simmering stock into the rice and stir consistently over medium heat until absorbed. Repeat this process, adding one ladleful of stock at a time and stirring until absorbed. Cook for 15 minutes until the rice is creamy and firm. Take off the heat, mix in the grated parmesan, and season with salt and pepper.
  • Spoon the creamy risotto onto individual plates and finish with a generous sprinkle of shaved parmesan on top.

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