Page title and description
- 25g butter
- 4 leeks, thinly sliced
- 1½ litres vegetable stock
- 350g risotto rice
- 175ml single cream
- salt and pepper
- 25g Parmesan or vegetarian alternative, grated
Prep time: 5 min
Cooking time: 30 min
Step 1Melt the butter in a saucepan, add the leeks and cook, stirring occasionally, for 5 minutes. Add 1 tablespoon water and simmer for another 5 minutes, adding more water if necessary.
Step 2Meanwhile bring the stock to the boil in another pan.
Step 3Stir the rice into the leeks. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Step 4Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 20 minutes. When the rice is tender, stir in the cream and season with salt and pepper to taste. Serve with the Parmesan.