25 g/1 oz butter 4 small leeks, white parts only, thinly sliced about
1.5 litres/2 1⁄2 pints Vegetable Stock
350 g/12 oz risotto rice 175 ml/6 fl oz single cream • salt and pepper Parmesan cheese, freshly grated, to serve


1.Melt the butter in a saucepan, add the \eeks and cook, stirring occasionally, for 5 minutes. Add 1 tab\espoon water and simmer for 20 minutes, adding more water if necessary.
2.Meanwhile bring the stock to the boil in another pan. Stir the rice into the leeks.
3. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
4.Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
5.This will take 18-20 minutes. When the rice is tender, stir in the cream and season with salt and pepper to taste. Serve with Parmesan.

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