Leek risotto

If you are in Syndey now you will be feeling the cold like me! All I can think about it warm stews, soup and comfort dishes.

We had this last night. You could up the veg in this too, we added peas.

Spray of cooking oil, 2 leeks chopped and washed, 1white onion, diced, 350g risotto rice, 500ml vegetable stock, 3 rosemary springs, 60g parmesan, grated, 3 tbsp. cream

Heat the oil in a frying pan and sauté the leeks and onion for about 5 mins. Add in the rice and simmer for 1 minute.

Add about half of the stock and rosemary springs, gently stir. Bring to the boil and simmer until liquid has almost absorbed, only then add the remaining stock. Cook the risotto until al dente for about 25 minutes.

Remove the rosemary springs and season the risotto with salt and pepper. 

Add half of the Parmesan cheese and the soy crème to the risotto, plus some extra stock if desired to make it extra creamy. Mix well and serve with the remaining parmesan.

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