- 3 T unsalted butter
- 300 g slim leeks, trimmed and thinly sliced
- 2 garlic cloves, crushed
- 4 cups vegetable stock
- 300–400 g mix of green vegetables (any mix of asparagus tips, mangetout or sugar snap peas, Tenderstem broccol
- 300 g risotto rice
- ½ cup dry white wine
- 20 g basil, plus extra to garnish
- ½ cup cream cup
- 125 g Brie, thinly sliced
- Sea salt and freshly ground black pepper, to taste
Heat the butter in a large, wide saucepan and gently fry the leeks until very soft but still pale. Stir in 1 clove garlic.
Meanwhile, bring the stock to a boil in a saucepan, then drop in the vegetables and return to the boil. Drain the vegetables, reserving the hot stock for cooking the rice. Set aside the vegetables and cover to keep warm.
Stir the rice into the softened leeks until well coated. Stir in the wine and cook, stirring, until absorbed. Add the hot vegetable stock, 1 cup at a time, and cook over a fairly brisk heat, stirring often until absorbed, about 20 minutes. The rice should be swollen and have a bit of a bite. Add the vegetables.
Blend the basil with the cream and remaining garlic. Drizzle over the risotto, then add the Brie. Cover and allow to stand for 5 minutes, or until the Brie starts to melt. If the risotto seems too thick, loosen it with a bit more stock.
Garnish with basil and season at the table.