Recipe: Leek and Parmesan Risotto

Although time consuming and fairly labour intensive, risottos are one of my absolute favourite meals, both to eat and to cook. I wouldn't necessarily recommend making a risotto if you've just got home and are starving hungry, but if you've a little more time to spend, and enjoy seeing a meal come together before your very eyes, they are a great, filling and tasty thing to cook.

You will need:

25g butter

1tbsp olive oil

4 spring onions, finely chopped

2 leeks, finely chopped

2 garlic cloves {or a generous tsp of lazy garlic}

150g arborio rice

1 glass white wine {+ 1 for you to drink!}

750ml chicken or vegetable stock {I used half of each}

25g grated parmesan

Method:

Heat a large saucepan over a medium heat, and add in half of the butter and the olive oil. 

Once the butter has melted, add in the spring onions, garlic and leeks, and cook until softened {approx. 5mins}. 

Pour in your rice, and stir well to ensure a good coating. 

 
Pour in the glass of wine {not the one in your other hand, that's for you to drink!}, and bubble until the liquid has reduced. 


As with all good risottos, the key is to add your stock slowly but surely, adding a little each time, stirring occasionally, until absorbed, then repeat until all of the stock has been added, and the rice is tender. 

Forget to take a photo, stir in the remaining butter and the parmesan cheese, then serve.

Disclaimer: Credit to this recipe goes to BBC Good Food.