Creamy leek risotto

Prep: 15 mins
Cook: 30 mins
Creamy leek risotto
This is a great side dish or works for lunch as well. 

1 tbsp olive oil

1 onion, chopped

1 parsnip, finely diced

2 large leeks, finely chopped

350g risotto rice

1 bay leaf (optional)

1.2l vegetable stock

Salt and pepper to season

Heat the oil in a large sauce pan on a medium heat. Gently cook the onion until it is soft about 3 minute. Add leeks and fry for a further 4 minutes or they are soft.

Add in your rice and bay leaf and cook for a further 2 minutes. Pour in your stock and simmer over a gentle heat for about 15 minutes, or until the rice is soft.

Remove the bay leaf from the risotto. Drain off the stock into a separate bowl.

Pour your rice into bowls and top with a little of the stock. Season with salt and pepper. 

Serves
4

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Rice

Recipe Type
Dinner, Lunch Box, Side Dish

Special Info
Vegetarian

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