LEEK RISOTTO

INGREDIENTS

2 tbsp oil
25g butter
1 small onion, very finely chopped
1 garlic clove, crushed
450g leeks, halved and shredded
300g risotto rice
200ml white wine

1.5 litres hot vegetable stock
50g mascarpone cheese (optional)

For the Parmesan crumbs:

25g butter
50g panko breadcrumbs
½ tsp garlic powder
100g Parmesan

METHOD

1. Heat the butter in a wide, deep pan. Add the leeks, stir and cook for 5 minutes until just beginning to soften. Set aside. Add the oil to the pan and cook the onion and garlic and cook very gently for 10 minutes. Stir in the rice and stir to coat in the oil. Cook for 2 minutes until the grains are translucent.

2. Add the wine and bubble over a high heat to cook off the alcohol. Return the leeks to the pan and add a couple of ladlefuls of the stock. Stir and simmer over a medium heat ensuring the rice gently bubbles. Add 2-3 more ladlefuls of stock, keep stirring and simmering and continue until all the stock has been used up and the rice is tender with just a little ‘bite’ – this should take just under 20 minutes. Cover and allow to stand for 5 minutes.

3. Meanwhile, to make the Parmesan crumbs, melt the butter in a small frying pan, add the panko breadcrumbs and gently cook until golden, taking care not to burn them. Add the garlic powder and Parmesan and stir until melted. Remove from the heat and break up. Stir the mascarpone into the risotto and serve with the Parmesan crumbs.