Leek and cream risotto

From Cookipedia


Leek and cream risotto
Leek and cream risotto
Leeks running to seed - with chickens looking on
Servings:Serves 4
Calories per serving:457
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

If you grow leeks, this is great vegetarian recipe is an ideal way to use the baby leeks.

As with all risottos, this recipe requires constant attention.


Ingredients

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Method

  1. In a pan, melt the butter, add the leeks and cook gently for 5 minutes
  2. Add 1 tablespoon and simmer for a further 20 minutes, adding a little extra water if it dries out
  3. In another pan, boil the stock
  4. Add the rice to the leeks and coat with the butter
  5. Add the stock a ladle full of hot stock at a time. Don't add more stock until the previous liquid has been absorbed into the rice
  6. This will about 20 minutes
  7. Once the rice is cooked, stir in the cream and season with salt and freshly grated black pepper

Serving suggestions

Serve immediately with freshly grated Parmesan cheese

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