Ingredients

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

Instructions

1.Put the leeks, carrot, celery and olive oil in a saucepan and add 2 tablespoons water. Cook over a low heat for about 5 minutes.
2.Add 1.5 litres/2 1/2pints 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.
3.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.

Leave a Reply

Your email address will not be published.