Creamy leek risotto
Prep:
15 mins
Cook:
30 mins
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
