simple leek risotto
It’s the end of the week and there’s not much left in the fridge – a few carrots and leeks, some lemons, leftover stock and a small block of parmesan. I had a quick look in the pantry and found a red onion and some arborio rice, so lunch was a simple leek risotto. Obviously I didn’t have much to work with but if you have some bacon or chicken, add that in when cooking the leeks and onions for a heartier meal.
2 leeks, trimmed and sliced
1/2 red onion, finely chopped
a sprig of thyme, leaves only
a generous knob of butter (about 20g)
150g arborio rice
150ml dry white wine
750ml vegetable (or chicken) stock
a large handful of freshly grated parmesan
freshly ground black pepper
Melt the butter in a saucepan, add the leeks, red onions and thyme, and cook on a medium heat until soft and golden, about 10 minutes. While they are cooking heat stock in a separate pan and leave on a low simmer.
Once the leeks are tender, add the rice and stir to coat in the leek butter mixture. Pour in the wine and cook until most of the liquid has evaporated. Add the stock a ladle at a time, stirring constantly. Make sure the rice has absorbed most of the stock before adding the next ladleful.
After about 15-20 minutes of cooking the rice grains will have puffed up, but still have a bite to them. Remove the risotto from the heat (the rice should still be quite wet at this point), stir in the grated parmesan and season to taste.
Serve with a grating of parmesan on top and eat immediately!