Leek and cream risotto: Difference between revisions
No edit summary |
No edit summary |
||
| Line 21: | Line 21: | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Leeks.jpg|alt=Electus]] | |Image = [[Image:Leeks.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Nice baby leeks,</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">is what you need for this</span> | |||
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | |||
}} | }} | ||
Revision as of 13:44, 1 January 2022
| Leek and cream risotto | |
|---|---|
Best recipe reviewNice baby leeks, 4/5 is what you need for this Carla |
| 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: | 
|
| 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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 baby leeks (white parts only, cleaned and thinly sliced)
- 1.5 litres (2.5 pints) good vegetable stock (Knorr vegetable stock cube(s) and/or good quality clear vegetable soup would work.
- 350 g (12 oz) Risotto rice
- 175 ml (6 fl oz) single cream
- 25 g (1 oz) butter
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese to garnish
Method
- In a pan, melt the butter, add the leeks and cook gently for 5 minutes
- Add 1 tablespoon and simmer for a further 20 minutes, adding a little extra water if it dries out
- In another pan, boil the stock
- Add the rice to the leeks and coat with the butter
- 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
- This will about 20 minutes
- 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
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#butter #leeks #parmesancheese #rice #leekandcreamrisotto #vegetable #boiledorsimmered #simmer #vegetarian #blackpepper #risottorice