Leek and Cream Risotto
|Published: 3rd December 2007 09:54|
Preparation Time: 5 mins
Cooking Time: 45 mins
4 leeks, white parts only, thinly sliced
1½ litres vegetable stock
350g risotto rice
175ml single cream
salt and pepper
freshly grated parmesan, to serve
- Melt the butter in a saucepan, add the leeks and cook, stirring occasionally, for 5 mins. Add 1 tbsp water and simmer for 20 mins, adding more water if necessary. Meanwhile bring the stock to the boil in another pan.
- Stir the rice into the leeks. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 mins.
- When the rice is tender, stir in the cream and season with salt and pepper to taste. Serve with freshly grated parmesan.
Recipe from The Silver Spoon
Reproduced courtesy of River Nene