4 leeks, white parts only, sliced 1 carrot, chopped
1 celery stick, chopped 2 tablespoons olive oil
165 g/5 1/2 oz long-grain rice salt


1.Put the leeks, carrot, celery and olive oil in a saucepan and add 2 tablespoons water.
2. Cook over a low heat for about 5 minutes.
3.Add 1.5 litres/2 1/2 pints water, increase the heat to medium and bring to the boil. Stir in the rice and a pinch of salt and bring back to the boil.
4.Reduce the heat to medium-low and cook, stirring occasionally, for about 20 minutes until the rice is tender. Ladle into a soup tureen and serve with plenty of Parmesan.

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